Best Brown Butter Rosemary And Lemon Popcorn Recipes

Rosemary Popcorn image

Provided by Food Network

Categories dessert

Time 13m

Yield 8 servings

Number Of Ingredients 6

1/4 cup corn oil
1 tablespoon extra-virgin olive oil
1 cup corn kernels
Salt and freshly ground black pepper
1/4 cup chopped fresh rosemary
1/2 cup butter, melted

Steps:

In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.

Rosemary-Parmesan Popcorn image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup popcorn kernels
1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows
1 cup shredded Parmesan cheese
2 tablespoons kosher salt
2 cups olive oil
4 sprigs fresh rosemary

Steps:

Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.