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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 3 |
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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. Ingredients:
1/2 cup popcorn |
2 tablespoons canola oil |
4 tablespoons unsalted butter, melted |
2 1/2-3 teaspoons white truffle oil |
salt |
Directions:
1. 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.
2. In a small bowl, combine the butter and the truffle oil. Drizzle over the popcorn and season with salt.
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