Ingredients
1/2 cup popcorn kernels
2 TBSP avocado or coconut oil
2-4 TSP truffle-infused extra virgin olive oil
Sea salt or truffle salt to taste
Let’s Get Started
Step 1: In a 6-quart Dutch oven or heavy pot, add the avocado or coconut oil. Place on
a burner set to medium-high heat.
Step 2: Add the popcorn and cover.
Step 3: Shake the pot occasionally once the kernels begin popping.
Step 4: Allow all the kernels to pop, listening closely.
As soon as you no longer hear popping sounds, remove the pot from the heat
right away.
Step 5: Transfer popped corn to a large bowl.
Step 6: Add half the truffle oil and some salt.
Step 7: Gently toss with your hands.
Step 8: Add the rest of the truffle oil and more salt to taste.
Step 9: Toss once more.
Variations
add shredded Parmesan cheese
add a shake of nutritional yeast
add chili powder
substitute garlic salt for sea salt
experiment with blue or red popcorn kernels
Avara Yaron is a personal chef and caterer, food writer and novelist living in Boulder. See evidence of her food wizardry on Instagram at AvaraCuisine and contact her at avarayaron@gmail.com.
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