- 1 tablespoon canola oil
- 1/4 cup popcorn kernels
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1 1/2 tablespoons confectioners' sugar
- 2 teaspoons lemon zest
- 2 teaspoons poppy seeds
- 1/2 teaspoon pure vanilla extract
In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.
Off heat, whisk remaining ingredients into melted butter. Drizzle over the popcorn and mix to coat.