White Truffle-Rosemary Popcorn
WHITE TRUFFLE-ROSEMARY POPCORN PAIRED WITH DIRECTOR'S SONOMA PINOT NOIR
- 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
- 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.
- 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.
- 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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