Brown Butter And Lemon Popcorn Recipe Adapted From Chef Simon Dolinky
Prep Time:
Cook Time:
20 minutes
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
Directions
  1. 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.
  2. 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.