Rosemary & truffle oil popcorn
Rosemary & truffle oil popcorn
I love popcorn. Flavored popcorn rules. It’s also a great option for an hors d’oeuvres to balance out all that baked brie and bacon-wrapped everything…just sayin!
Other popcorn flavor combos I LOVE:
• CHILI LIME: melted butter + lime zest + chili powder + salt
• RANCH: melted butter + Parmesan cheese + onion powder + dill weed + garlic powder + salt
• MAPLE BACON: cook bacon and then cook your popcorn in 2 tbsp reserved bacon grease. Melted butter + maple syrup + Sriracha + finely chopped bacon
• CHOCOLATE ORANGE: melted butter + shaved dark chocolate + orange zest + flakey salt
XO, km
THE DISH:
rosemary & truffle oil popcorn | serves 2
THE STUFF:
3 tbsp butter
2 rosemary sprigs + 1 teaspoon chopped rosemary
2 tbsp canola oil (or other flashpoint oil)
1/2 cup popcorn kernels
2 teaspoons truffle oil
Flakey sea salt
THE HOW-TO:
Put the butter and the rosemary sprigs in a small skillet and set over low heat. Cook for 5 minutes, swirling the pan every once in a while. Turn off the heat, remove and discard the sprigs. Add the chopped rosemary to the butter and set aside.
In a large, heavy-bottomed pan with a tight-fitting lid over medium heat, warm the canola oil. Add the popcorn and cover. Leave the pan untouched until you hear the first few pops. Then shake the pan and continue to cook, shaking the pan every 20 seconds or so, until the popping stops. Transfer to a large bowl.
Drizzle the popcorn with the rosemary butter, truffle oil (a little goes a long way in my book, drizzle to taste) and plenty of flakey salt. Serve at once.