Description
A rich and savory truffled popcorn recipe that adds gourmet flavor to snacks, soups, sandwiches, salads, and even desserts.
Ingredients
Scale
- 5 oz butter
- 1 ¼ tsp black truffle oil
- 7 oz grapeseed oil
- ¼ lb popping corn
Instructions
- Melt the butter over low heat. Add black truffle oil. Let the mixture rest for at least an hour. Skim off milk solids with a spoon. Once ready, in a medium saucepan with tight-fitting lid, heat grapeseed oil over high heat.
- Add popcorn. Once the popping begins, reduce heat to medium and cook until the popping slows and stops. You can also use no-butter microwave popcorn.
- Once popped, toss in black truffle butter and parsley, salt and pepper to taste.