Parsley Lemon Popcorn will spice up your snack life! A little lemon zest, red pepper flakes, and parsley take homemade popcorn to the next level of delicious.
Happy 4th of July!
I realize popcorn isn’t really the “typical” 4th of July recipe that you see floating around the interwebs; it’s not inherently red, white, and blue, and it doesn’t involve grilling. I tried with the blue bowls though, I did.
There are a few reasons I’ve decided to share this with you now:
1. To be honest, I was too busy preparing for my mama to come last weekend and didn’t get around to my originally planned 4th of July recipe.
2. To continue with honesty, I was also too busy trying to perfect a non-gelatin/non-jello/vegetarian friendly Strawberry Pie recipe (and therefore eating my weight in strawberries and whipped cream this past week). I haven’t decided between doing an actual pie or something more bite size and thus haven’t shared yet. Which would you prefer?!
3. This popcorn so delicious I couldn’t keep it stashed away any longer.
Ok, so maybe those reasons don’t make the most sense. But really, as I thought about the 4th of July and all the red, white, and blue food American’s will (likely) be eating throughout the day, my mind went to BBQ’s and pool parties, then to fireworks, then to bonfires and s’mores. And then, the late night munchies.
And what is better when you’ve had a day full of fun and maybe an extra beverage or two than to make some popcorn?
I’m not talking any popcorn either. I’m talking about freshly popped, perfectly buttered popcorn, with a little bit of spice, lemon, and peppery parsley. Every bite is this perfect balance of flavors with the buttery, salty crunch you love with popcorn.
For the better part of 2015, I’ve been on a major popcorn kick – FRESH homemade popped popcorn that is. Because have you read the articles about how bad microwave popcorn is for you? And then have you heard about how easy it is to actually pop popcorn yourself?
I remembered having my mom use one of those old school machines when I was growing up. I suppose it wasn’t so old school then. You don’t need one of those fancy-smancy machines though – just a pot, a lid, a tad bit of oil, and popcorn kernels!
And of course you’ll need all of the delicious fixin’s I’m about to share with you.
Stay safe and have fun this 4th! Special shout out and thanks to all of you who have and are keeping our country safe and free, especially my dad and my handsome BF!
One last thing I’ve gotta let you know, this recipe is in honor of my step-grandpa, who perfected this awesome recipe.
- 1 Tablespoon oil (vegetable or sesame)
- ½ cup popcorn kernels
- 4 Tablespoons unsalted butter
- 1 lemon, zested
- Dash of red pepper flakes (optional)
- ⅓ cup parsley, chopped
- Salt, to taste
- Pepper, to taste (optional)
- Heat oil in a 3-quart saucepan on medium-high heat.
- Put 3 popcorn kernels into the oil and cover the pan.
- When the kernels pop, remove them and add the rest of the ½ cup of popcorn kernels, making sure they are in an even layer. Let sit off of the heat for 30 seconds. This method makes sure the oil is heated at the right temperature, and then brings all kernels to near-popping temperature so that once added to the heat they all pop at about the same time.
- Return pan to heat. Once the popcorn starts popping, gently shake the pan by moving it back and forth over the burning, holding the lid in place.
- Keep the lid slightly ajar to let the steam escape; this will keep your popcorn crisper and drier.
- Melt butter in microwave.
- Add lemon zest and red pepper flakes to melted butter. Pour butter mixture over popcorn.
- Add parsley, salt, and pepper to popcorn.
- Toss until all kernels are coated and serve immediately.