Popcorn with Lemon Butter
Bowls of salty nibbles are a welcome addition to the menu when you’re serving cocktails. Gourmet grocers have lots of options, but nothing beats this savory and lightly sweet homemade snack.
Ingredients
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 1/2 tsp. finely chopped fresh thyme leaves
- 1 1/2 tsp. fresh lemon juice
- 1 tsp. maple syrup
- 1 tsp. grated lemon zest
- 2 Tbs. olive oil
- 1/2 cup (3 oz./90 g) popcorn kernels
- Flaky sea salt such as Maldon for sprinkling
Directions
In a small saucepan over medium heat, melt the butter. Add the thyme, lemon juice, maple syrup and lemon zest and stir to mix well. Remove from the heat and cover to keep warm.
In a large, heavy pot with a tight-fitting lid over medium-high heat, warm the olive oil. When the oil is shimmering, add the popcorn and immediately cover the pot. After the first kernels pop, cook, shaking occasionally, until all of the kernels have popped, about 4 minutes. Pour the popcorn into a large bowl.
Pour the warm flavored butter over the popcorn and toss to coat well. Season with flaky salt and serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)