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Rosemary Lemon Popcorn
• 1 cup popcorn
• 1 Tbs finely chopped rosemary leaves
• 1 Tbs grated lemon zest
• 2 tsp salt
• 3 Tbs extra-virgin olive oil
• 3 Tbs melted ghee
• freshly ground black pepper
Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat.
When the popcorn starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally.
Pour the popcorn into a large bowl.
In a medium sauté pan over medium-high heat, melt the ghee.
Remove the pan from the heat.
Add the rosemary to the ghee and pour the mixture over the popcorn.
Add the salt and pepper and lemon zest.
Toss well again.
Preparation time: 5 minutes
Cooking time: 5 minutes