Lemon and Rosemary Popcorn
2 servings
10 minutes
Lemon and rosemary popcorn is a refined variation of the classic American treat that gains special charm from the freshness of lemon and aromatic rosemary. Originally appearing as a traditional snack of Native Americans, popcorn has become an integral part of the modern cinematic experience. In this recipe, butter enriches it with a rich flavor, while lemon zest adds a light citrus note that refreshes and balances the saltiness. Rosemary adds herbal depth, creating an amazing aromatic contrast. The finishing touch is grated Parmesan, which makes the flavor richer and more complex. This popcorn is perfect for a cozy movie night or as an original snack at a party. Easy to make but with an incredible taste that will surprise and delight.
1
Prepare all the ingredients.
2
In a large pot, heat vegetable oil over medium-high heat.
- Vegetable oil: 40 ml
3
Pour the popcorn kernels into the pot.
- Popcorn: 0.5 glass
4
Cover the pot with a lid, and in a minute the kernels will start popping with characteristic sounds.
5
Keep the popcorn on the heat for 2-4 minutes until the kernels stop popping. Shake the pot with the lid occasionally to prevent the kernels from burning.
6
When the popcorn is ready, remove the pot from the heat.
7
Finely chop the rosemary leaves. Instead of fresh rosemary, you can use half a teaspoon of dried.
- Rosemary: 1 sprig
8
In a small saucepan, melt butter with salt until the salt dissolves. Add rosemary and lemon zest.
- Butter: 60 g
- Salt: 0.3 teaspoon
- Lemon: 1 piece
9
Pour oil into the popcorn pot, trying to cover as many kernels as possible.
- Butter: 60 g
10
Cover the popcorn again with a lid and shake well.
11
Transfer the ready popcorn to a suitable bowl, sprinkle with grated parmesan, and eat it hot.
- Grated Parmesan cheese: to taste