Prep 5 mins
Cook 0 mins
From Sally Schneider's cookbook, "The Improvisational Cook", an easy way to take a snack to a whole new level! Don't overdo do it on the truffle oil; a little goes a long way.
- 1⁄2 cup popcorn
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter, melted
- 2 1⁄2-3 teaspoons white truffle oil
- Heat the oil in a large pot over medium heat. Add a few kernels and cover. When they pop, add the rest of the kernels and cover. Shake the pot over the heat and cook until the popping stops, about 3 or 4 minutes. Pour the popcorn into a large bowl.
- In a small bowl, combine the butter and the truffle oil. Drizzle over the popcorn and season with salt.
I used already popped popcorn, omitted the butter, and doubled the truffle oil. Good way to spice up your popcorn. Next time I am going to add even more truffle oil.