White Truffle-Rosemary Popcorn

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White Truffle-Rosemary Popcorn.

WHITE TRUFFLE-ROSEMARY POPCORN PAIRED WITH DIRECTOR'S SONOMA PINOT NOIR

  

Ingredients:

  • ¼ cup olive oil
  • 3 sprigs fresh rosemary
  • 1 cup popcorn kernels
  • ¼ cup butter, melted
  • 2 Tbsp white truffle oil
  • 1 Tbsp minced fresh rosemary

Instructions:

  1. Heat oil and rosemary sprigs in a large Dutch oven over low heat, stirring occasionally, until rosemary begins to brown. Immediately remove and discard rosemary sprigs.
  2. Add popcorn to pot; cover, increase heat to medium, and cook, shaking pot occasionally, until the majority of kernels have popped. Transfer popped corn to a large bowl.
  3. Whisk together melted butter, truffle oil, and rosemary. Drizzle over popped corn; toss. Season with kosher or flaked salt to taste.

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