Truffle & Rosemary Popcorn

Shulamith Betesh Recipe By
  • Cook & Prep: 10 m
  • Serving: 13
  • No Allergens

Ingredients (6)

Main ingredients

Start Cooking

For the popcorn

  1. 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.

  2. 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.

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