So, when I think of truffles (the mushroom kind, not the chocolate ones) I think of either a) the French or b) the wealthy. Well, Tom and I are neither, but we scored pretty big when he found white truffle oil on clearance at Total Wine. Paired with my favorite food, popcorn, we have a winning snack.
First order of business, we need to pop the popcorn. Here’s how I like to do it:
Grab a medium/large saucepan & turn your burner to just past medium.
Pour in just enough EVOO to cover the bottom of the pan well. (Most people don’t use EVOO. I do. It makes me feel better.)
Drop in one popcorn kernel.
When that one kernel pops, pour in enough kernels to cover the bottom of the pan.
The kernels will begin popping. Just give the pan a shake every so often. They’ll pop right up to the top of the pan. Then remove from the heat and pur in your big bowl. Now you’re ready to go with the rest…
salt to taste
3 tbs butter
1 tbs truffle oil
1 tbs fresh rosemary, very finely chopped
1. Salt your popcorn while it’s hot. It will stick better. Trust me. I’m an expert.
2. In a small saucepan, melt the butter with the truffle oil. Pour over popcorn.
3. Sprinkle with the fresh rosemary and use your hands, or toss in the bowl to coat.
*You can also substitute 2 bags of microwave popcorn*