Recipe • Brown Butter + Rosemary Popcorn
Popcorn has been reborn as a gourmet food in recent years. I, however, grew up eating the unholy sugar-laden Butterkist popcorn which stuck to my teeth. As I munched on another huge bag it occurred to me that I really should just start making my own as it is ridiculously easy and satisfying. I don’t own a microwave, so it’s stove-top popcorn every time for me.
BROWN BUTTER + ROSEMARY POPCORN
- 50g popcorn kernels
- 30g coconut oil
- 30g butter
- 2tsp finely chopped rosemary
- 3tsp sugar
- 0.5tsp sea salt
Serves 2 moderately or 1 greedily.
i. Add the coconut oil and 3 or 4 popcorn kernels to a saucepan, cover with a lid and turn on to a medium high heat. When the kernels have popped, take them out and add the rest of the popcorn to the pan, shaking occassionally for about 2 minutes. When the popping has stopped, remove from the heat and take the lid off. Stir to make sure none stick to the bottom of the pan.
ii. As the corn is popping, in a separate pan melt the butter until it begins to go brown and fragrant (not burned!) and then take off the heat. In a separate bowl mix together the sugar, salt and rosemary.
iii. When the popcorn has all popped, pour in the melted butter. Sprinkle over the sugar, salt and rosemary mix and toss until completely coated.
Change the ratio of sugar and salt if you prefer it sweeter or more salty. Up to you.