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–+ servings

Rosemary Browned Butter Popcorn

Rosemary, browned butter and popcorn are three of my favorite things! So when I stumbled across this popcorn at Troegs Brewery, I was obsessed and knew I had to recreate the recipe! This is the perfect savory and elevated popcorn treat.
I am a fan of everything brown butter! The taste could be described as nutty or toasty, it has a deeper, richer, more intense flavors than normal melted butter. It makes everything taste better-cakes, cookies, popcorn, sauces....you name it! If you've never had it before, it might just become your favorite thing after making your browned butter rosemary topping in this recipe!
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Servings: 4
Course: Snack
Ingredients Method Notes

Ingredients
  

  • 1 Whirley Pop Popcorn Maker You can also just use a pot with a lid.
  • 1/2 cup popcorn kernels
  • 1/4 cup good quality butter
  • 1 tbsp finely chopped fresh rosemary
  • 1/2 teaspoon each of freshly ground black pepper and coarse sea salt or to taste
  • finely ground salt to taste
  • 1 tbsp oil I prefer a combination of sunflower and coconut oil, but you can also use canola, olive oil or another oil of choice.

Method
 

  1. Pop the popcorn using your preferred method. Place in a large serving bowl.
  2. In a small saucepan, melt the butter over medium heat, stirring, just until the butter has browned and become fragrant. Remove from heat, add the rosemary, and stir to coat.
  3. Pour the butter and rosemary over the popcorn; toss to coat evenly. Sprinkle on the black pepper and sea salt and add some finely ground salt to taste. Toss again.

Notes

I used to use just a pot with a lid, but I love my Whirley Pop Popcorn Maker from Amazon now because the handle turns the popcorn to makes sure all the kernels are evenly coated and popped at the right temperature.

Tried this recipe?

Let us know how it was!