YIELD: 4 quarts PREP TIME: 2 min COOK TIME: 5 min
- 2 tablespoons canola oil
- 4 ounces popcorn kernels
- 3-4 tablespoons Butter Olive Oil
- Black Truffle Salt to taste
Add canola oil and a few popcorn kernels to a large deep pot over medium heat and cover with a lid. When the kernels pop the oil has reached the correct temperature. Open the lid and add the remaining 4 ounces of popcorn kernels. Cover with the lid and intermittently shake the pot gently back and forth to prevent the popcorn from burning while it pops. Keep the lid slightly ajar from the pan to allow steam to escape. When there are 2-3 seconds between pops, remove pan from the stove, drizzle popcorn with Butter Olive Oil, and salt to taste with Black Truffle Salt. Enjoy!!!
Black Truffle Salt
Butter Olive Oil