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Brown-Butter-and-Lemon Popcorn Recipe

   
 

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     Brown-Butter-and-Lemon Popcorn

Category   Appetizers
Sub Category   None
Servings   18 to 20 cups

Ingredients
2 sticks unsalted butter
2 tablespoons finely chopped fresh thyme, divided
1½ tablespoons finely chopped flat-leaf parsley
1½ tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 cup popcorn kernels
¼ cup thinly sliced chives
Salt and freshly ground black pepper
 

Instructions
In a medium saucepot set over medium heat, add the butter and cook until it turns golden brown and smells toasted, about 8 minutes. Add 1½ tablespoons of the thyme and the parsley and cook for 10 seconds. Slowly add the lemon juice and set aside.
In a large stockpot set over medium heat, add the vegetable oil and the popcorn kernels. Cover the pot with a tight-fitting lid. Once the corn starts to pop (about 5 minutes), shake the pot constantly until the popcorn has finished popping (5 to 7 minutes more). Remove the pot from the heat, carefully remove the cover and toss the popcorn with the chives, the remaining ½ tablespoon of thyme and the reserved brown-butter sauce. Season with salt and pepper and serve.


Originally Submitted
2/24/2012





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