On Sunday while the BF and I were running errands we tried a sample of some gourmet popcorn, Black Truffle Rosemary. It was amazing. I couldn’t talk him into letting me buy a bag, and I can’t blame him because we would have gobbled it all up by the time we got home. I did manage to get a bottle of black truffle oil. I was pretty sure I could replicate the amazing flavor, and what do you know? I did, first try.
To make this amazing popcorn you will need:
- 1 T truffle oil (it’s actually olive oil infused w/ truffle oil)
- 1 T coconut oil
- 1/2 C organic white popcorn kernals
- dried rosemary
- sea salt
Now this is really more about the method than anything else, just trust me. Add both oils to a large pan with 3-5 kernels of popcorn, cover with the lid and turn the heat to medium-high. Wait until at least 3 of the kernels have popped before you add the rest. Using a dish towel or gloves to protect your hands, swirl the popcorn over the burner as it pops. Remove from heat as the kernels finish popping. Toss with rosemary and salt to taste. Spritz with truffle oil if you want more truffle flavor, very easy and totally delicious.