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Browned Butter Rosemary Popcorn

Written by: ERICA KASTNER of Cooking for Seven

I must admit that I was a bit skeptical about this recipe. After all, it’s pretty hard to beat popcorn with melted butter.

“I’m sure Reuben (my husband) won’t like this. I’ll have to sell it from the ‘bring it to a girls’ party’ angle,” I thought.

To my surprise, he ate the whole recipe save for the small bowl I reserved for myself.

“That’s some good popcorn, girl,” he told me. I was delighted.

Will I give up my beloved buttered popcorn? No…but this popcorn is a lovely change from the norm. Browning the butter intensifies the flavor.

If you’ve never made browned butter before, check out this simple tutorial on how to brown butter.

The finely chopped rosemary is added right into the pan with the melted butter to infuse.

Top it all off with freshly ground pepper and coarse sea salt and you’ve got some popcorn with oomph!

Now go make yourself a big bowl and settle down to watch something fun!

What snacks do you enjoy while watching a movie or reading a book?

Browned Butter Rosemary Popcorn

Browned Butter Rosemary Popcorn

Yield: about 3-4 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Regular popcorn gets a bit of an update with browned butter, rosemary, pepper and sea salt.


  • 1/2 cup popcorn kernels
  • 1/4 cup (1/2 stick) good quality butter
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon each of freshly ground black pepper and coarse sea salt, or to taste
  • finely ground salt to taste


  1. Pop the popcorn using your preferred method (I pop my with a tablespoon of palm oil over the stove). Place in a large serving bowl.
  2. In a small saucepan, melt the butter over medium heat, stirring, just until the butter has browned and become fragrant. Remove from heat, add the rosemary, and stir to coat.
  3. Pour the butter and rosemary over the popcorn; toss to coat evenly. Sprinkle on the black pepper and sea salt and add some finely ground salt to taste. Toss again.


The original recipe called for half the amount of butter. I'm a butter fiend so of course I doubled it. If you prefer your popcorn less buttery, just decrease the amount.
I like to use part coarse salt and part finely ground salt. The larger pieces of salt add interest while the finely ground salt evenly flavors the popcorn.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 14Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 304mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!


Saturday 25th of January 2014

I made this up for New Year's Eve, with a couple short cuts. First, I microwaved the popcorn. Second, I didn't chop the rosemary...after I browned the butter, I poured it into a bowl over whole sprigs of rosemary. It sat for several hours until I was ready to pop corn. I reheated the butter, poured it over (removing the rosemary sprigs), salted and peppered, and voila!

EVERYONE loved it. They devoured it. And they went home and made their own after. THANK YOU for this recipe.


Sunday 12th of January 2014

This sounds incredible and perfect for a baby shower I'm throwing in Feb. I doubt this stuff ever lasts long, but do you know how long it would stay fresh?


Friday 19th of July 2013

We loved this so much that I have made it twice in two days. My son, who doesn't love popcorn, ate half the bowl. Thanks for a great recipe!


Wednesday 26th of June 2013

Mmm!! What a delicious snack! I love browned butter!

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