Truffle-Scented Popcorn
Servings
2
servingsPrep time
5
minutesCooking time
5
minutesCalorieskcal
I've used truffle oil because it's easier to find than the actual truffle....and I've used white truffle oil which is more delicate than the black. But if you are fortunate enough to have bought a truffle (either black or white), then use a truffle-shaver or small mandolin to shave delicate slices into the popcorn. Toss well with the butter and parsley.
Ingredients
2 tablespoons olive oil
120g popping corn
60g butter
1 teaspoon white truffle oil (it's more delicate than black truffle oil)
2 tablespoons finely chopped parsley
Directions
- Heat olive oil and stir in the popping corn. Cover, place over medium high heat and cook for 3-5 minutes.
- Remove the pan from the heat and with a firm hand on the lid shake it around until you can’t hear any seeds rattling around.
- Remove the lid and take out any kernels that are still un-popped.
- Melt the butter and pour over the popcorn together with the white truffle oil and chopped
- Tip into a large bowl and serve hot.
