If you’ve never browned butter before, you’ll likely get hooked on the smell alone. It’s also known as beurre noisette which translates into “hazelnut butter,” a perfect term for something that smells and looks nutty. If you’ve made it once, you’ll make it again for anything from baked goods to savory snacks like this rosemary Parmesan popcorn.
This one is especially apt if you’re lining up snack ideas for an upcoming Superbowl party or Oscar party. I’ll have more football-themed and movie-themed treats coming up soon, too.
Last week was actually National Popcorn Day, so I re-shared my recipe for cookie butter peanut popcorn. If you’re looking for a sweet popcorn recipe to pair with this one, that one is a winner.
I mean, cookie butter never fails, amirite?
- 12 cups freshly popped popcorn, unseasoned
- 3 Tbsp unsalted butter
- 2 sprigs fresh rosemary
- 1/2 teaspoon salt (I used smoked garlic salt)
- 1/2 tsp black pepper
- 1/4 cup freshly grated Parmesan cheese, divided
- Place the butter and one sprig of rosemary in a light-colored skillet over medium heat. Melt the butter completely, constantly stirring. The butter will start to get foamy and bubbly, turning from tan to brown. Watch it very carefully and keep stirring.
- When it gets to be a light tan color, stir in the salt, pepper, and half of the Parmesan cheese.
- When the butter is almost as brown as you want it, quickly take it off the heat and transfer it to a cool bowl. Remove any sediment that's too dark.
- (Here's the full tutorial] for making the perfect brown butter!)
- Pop your popcorn in your preferred method and pour it into the butter. Gently toss to coat the popcorn.
- Finely chop one sprig of rosemary and sprinkle over the popcorn along with the rest of the Parmesan and additional salt and pepper to taste. Enjoy!
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!