ROSEMARY TRUFFLE POPCORN RECIPES

Name: Truffle & Rosemary Popcorn
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8-10 Servings
Ingredients: 1/2 cup popcorn kernels; 2 tablespoons oil of your choice; 1/4 cup truffle oil; 2 tablespoons fresh rosemary, roughly chopped; Kosher salt; Freshly ground black pepper; Freshly grated Parmesan cheese (optional)

TRUFFLE & ROSEMARY POPCORN - JAMIE GELLER

Truffle & Rosemary Popcorn - Jamie Geller image

1. Heat the 2 tablespoons of oil in a deep pot over medium heat. Add 3 kernels as a test and cover with lid. 2. When you hear the 3 tester kernels pop (about

Provided by Chaya Friedman

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8-10 Servings

Number Of Ingredients 7

Ingredients

1/2 cup popcorn kernels
2 tablespoons oil of your choice
1/4 cup truffle oil
2 tablespoons fresh rosemary, roughly chopped
Kosher salt
Freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Steps:

1. Heat the 2 tablespoons of oil in a deep pot over medium heat. Add 3 kernels as a test and cover with lid. 2. When you hear the 3 tester kernels pop (about 2-3 minutes), add the rest of the kernels and 1 tablespoon of rosemary. Replace lid. 3. When you begin to hear the popcorn popping, using oven mitts or a kitchen towel, shake the pot back and forth over the heat until the popping stops, about 3-5 minutes. 4. Pour the popcorn into a large bowl. Season with salt and pepper to your liking and toss lightly. Add the truffle oil and the rest of the rosemary. Toss again to coat. 5. If desired, top the popcorn with freshly grated Parmesan cheese just before serving.

TRUFFLE & ROSEMARY POPCORN - JAMIE GELLER

Truffle & Rosemary Popcorn - Jamie Geller image

1. Heat the 2 tablespoons of oil in a deep pot over medium heat. Add 3 kernels as a test and cover with lid. 2. When you hear the 3 tester kernels pop (about

Provided by Chaya Friedman

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8-10 Servings

Number Of Ingredients 7

Ingredients

1/2 cup popcorn kernels
2 tablespoons oil of your choice
1/4 cup truffle oil
2 tablespoons fresh rosemary, roughly chopped
Kosher salt
Freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Steps:

1. Heat the 2 tablespoons of oil in a deep pot over medium heat. Add 3 kernels as a test and cover with lid. 2. When you hear the 3 tester kernels pop (about 2-3 minutes), add the rest of the kernels and 1 tablespoon of rosemary. Replace lid. 3. When you begin to hear the popcorn popping, using oven mitts or a kitchen towel, shake the pot back and forth over the heat until the popping stops, about 3-5 minutes. 4. Pour the popcorn into a large bowl. Season with salt and pepper to your liking and toss lightly. Add the truffle oil and the rest of the rosemary. Toss again to coat. 5. If desired, top the popcorn with freshly grated Parmesan cheese just before serving.

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