Truffle Butter Popcorn with Parmesan and Rosemary

Truffle Butter Popcorn with Parmesan and Rosemary
Servings: 4

1/3 cup popping corn
3 tablespoons coconut oil
2 tablespoons truffle butter*, melted
2 teaspoons chopped fresh rosemary
Finely grated parmesan cheese, to taste

Melt coconut oil in the bottom of a heavy 4 quart saucepan with a lid.  Add popcorn, swirling to coat with oil.  Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows, and pour popped kernels into a large bowl.   Toss with melted truffle butter, rosemary, and parmesan cheese.

Truffle Butter*
1 pound good quality sweet cream butter
1 small black truffle

Start with room temperature butter and a medium sized mixing bowl.  Place the butter into the bowl and grate the truffle over the top.  Grab your favorite rubber spatula and cream butter and truffles together until thoroughly combined.

Divide truffle butter into realistically sized portions, and wrap first in waxed paper, then in plastic wrap.  Place your portioned butter into a freezer safe Ziploc bag, and store in the freezer where it should last for at least six months.

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