Lemon and Dill Popcorn

This is a recipe I made for some family members this year at Christmas. It's a tangy twist on savory popcorn. Some gourmet popcorn recipes are too sweet to me, but this one is both salty and interesting due to the addition of dill and lemon zest.

The recipe calls for 10 cups of popped corn - and while it sounds like a lot - you may want to make two batches. TIP: make 10 cups of popped corn by popping 1/2 cup of kernels.


Ingredients:
-10 cups popped corn
-2 tablespoons melted butter
-1 tablespoons dill
-2 tablespoons lemon zest
- salt to taste


Steps:

1. Make 10 cups of popped corn. NOTE: I think popcorn recipes are best made with an air popper or you can even use a heavy skillet if you don't have an air popper. Just add oil to the pan (about 3 or 4 tablespoons), add the kernels, and pop over medium heat.

2. While the corn is popping, zest roughly two lemons for 2 tablespoons of zest. Also, finely chop the dill.

3. Melt butter and set aside. When popcorn is done popping, spread in thin layer on parchment paper and pour melted butter over corn. Mix well.

4. Sprinkle lemon zest and dill evenly over popcorn.

5. Salt to taste.

Yum!

Kristy