cooking Rosemary & Lemon Salted Popcorn
May 04, 2013
Popcorn is ‘so hot right now’ as is rosemary salt. Combine the two and you have a slightly classier version of the cinema-goer’s old trusty.
To make it you’ll need:
- 100ml extra virgin olive oil
- 2 sprigs of rosemary
- 1 lemon
- 150g popping corn
- sea salt
Pour the oil in to a small saucepan, strip the rosemary leaves off the stalks and add the leaves to the oil. Peel your lemon’s skin thinly, so that you have a minimal amount of white pith attached (this makes it bitter). Add the peel to the oil.
Warm slowly for 10 minutes, then set aside until cool. Heat a little of the oil in a large pan (making sure you have a lid to fit it) wait until it’s hot and then put your corn kernals in. Quickly put the lid on and wait for the corn to pop, this should take about 5 mins, or until you can’t hear any more explosions.
Drizzle your popcorn with your oil, salt and finish with a smattering of lemon zest and finely chopped rosemary.