Lemon Poppy-Corn

Lemon Poppy-Corn
  • 4Servings


  • 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.