Popcorn with Lemon Salt and Black Pepper

5 Jun

Popcorn with Lemon Salt and Black Pepper

Popcorn has been scarce in our house ever since we had Ella. Once 8:30 p.m. hits (a.k.a. Ella’s bedtime, a.k.a. oh-my-god-sitting-down-for-the-first-time), the noise level in our house can’t rise above a dull roar. Chris and I whisper; I don’t put the t.v. volume past six; crunchy snacks are forbidden (aside from my nightly nutella and pretzels) and the number one rule is to never, ever pop popcorn. Or suffer the wrath of a sleepless toddler.

So we made this snack while she was wide awake. She even helped to make the lemon salt. And by helping, I really mean she dumped a cup of salt on the counter and proceeded to make it snow in our kitchen. And made Chris and I wear her aprons, which are about the size of dinner napkins.

Popcorn with Lemon Salt and Black Pepper

5 cups freshly popped unsalted popcorn (from kernels)
1 teaspoon lemon salt
1/4 teaspoon cracked black pepper

Pop popcorn according to instructions on package

Once popcorn is popped, immediately place in a bowl and add lemon salt and black pepper; continue tossing popcorn for at least 15 seconds to make sure the popcorn isevenly coated

Lemon Salt
1 cup kosher salt
2 tablespoons lemon zest (roughly 3 lemons)

Combine salt and zest in a food processor; pulse for 30 seconds

Spread salt mixture on a cut-open paper bag to dry out (at least two hours); break up any clumps that form

Lemon Salt

Salt can be stored in an airtight container for up to two months
*It is also great on meat or as a finishing salt!

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Semiproper

here for the snacks

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