Herbalicious Lemon-Butter Popcorn
From Simon Dolinky, via Tasting Table
Let’s imagine that John and I were contestants on the Newlywed Game (which, of course, would never happen, because John detests organized activities…a recent Caribbean cruise vacation [napkin folding demos! tango lessons!] proved our incompatibility in this area) and they asked, what habit of Tera’s most surprised you after moving in together. I’m pretty positive he’d say my desire and ability to eat popcorn on a daily basis. Well that or my love of commercials and refusal to fast forward them. But I digress.
It’s true, I love popcorn. I think the obsession started when I used to travel 4 days a week for work. 3 nights in a hotel is super boring and lonely, so to give myself something to look forward to I’d make a mini-bag of popcorn before bed every night to enjoy while watching TV. (Wow, was that an exciting 2 years of my life, or what?) Anyway, the habit stuck, and now I eat popcorn all the time. Going to a movie? Never skip the popcorn (and ideally, avoid having to share – I want that whole tub to myself)! Light snack when I just can’t wait till dinner? Microwave a mini-bag! And now, thanks to one my all time favorite wedding gifts, I can pop my own on the stove and add all sorts of fun seasonings.
I made a big batch of this variety a few weekends ago when I was staying in and watching a movie while John and some friends were out on the town. I plowed my way through half of it (yes, it makes like 30 cups of popcorn, don’t judge, it’s addicting!) and put the rest in a tupperware container for the next day, only to have John and his friend eat it all when they came home from the bars! I wonder if they fully appreciated the subtle nuances of the fresh herbs…haha. Boys – can’t live with em…
- 1 stick butter
- 3 tsp fresh thyme, divided
- 2 tsp fresh parsley, finely chopped
- 2 tsp lemon juice
- 3 Tbsp coconut oil
- 3/4 cup popcorn kernels
- 1/4 cup chives, thinly sliced
- salt, to taste
- pepper, to taste
- In a small saucepan over medium heat, add butter and cook until golden brown, stirring frequently to avoid burning. About 5-8 minutes.
- Add 2 teaspoons thyme and the parsley to the butter. Cook 1 minute.
- Remove from heat and slowly stir in lemon juice. Set butter sauce aside.
- Pop popcorn. Full disclosure, we are loyal Whirley Pop users. If you are a popcorn enthusiast, I’m going to have to insist that you drop the $24 and pick one up at Bed Bath and Beyond, Target, or off Amazon. It makes PERFECT popcorn every time, and unlike microwave popcorn, it’s even good after it’s cooled off, as long as you store it in an airtight container. Now, if you refuse to buy this beautiful device (which I swear I’m not paid to advertise), the original recipe provides popping instructions for a normal pot. Place coconut oil and kernels in a large stock pot. Cover and heat over medium. When popcorn starts to pop (around 5 minutes), shake pot constantly until popping stops (about 5-7 more minutes).
- Toss popped corn with butter sauce, reserved thyme and chives.
Serves a lot of popcorn. I’d equate it to a movie theater medium or large. But it’s addicting, so watch out!