13 Servings
10 Minutes
Allergens
The full-bodied flavor of this popcorn makes it the perfect treat for those who prefer savory to sweet. Made half with white and half with yellow popcorn, truffle oil, and rosemary.
In a large pot, add the oil, swirling the pot so that the oil entirely coats the bottom. Add in truffle oil and rosemary. Top with kernels, spreading them in a single layer over the bottom of the pot.
Pop popcorn over medium-high heat. When popcorn is ready, drizzle with an additional capful of truffle oil and sprinkle with popcorn salt. You can prepare this popcorn a day ahead and store in an airtight container.
