Categories: Popcorn
Ingredients
- 3 tbsp unsalted butter, melted
- 2 tbsp black or white truffle oil
- 3/4 tsp kosher salt
- Black pepper
- 3 tbsp vegetable oil
- 2 tbsp fresh rosemary
- 1 1/4 cups popcorn kernels
- 1/2 cup grated Pecorino Romano
Directions
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Combine the butter, truffle oil, salt and black pepper in a large metal bowl. Set aside.
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Warm the vegetable oil in a large, heavy pot over medium heat. Add the rosemary and cook for 1 minute to infuse the oil with the herb. Do not let the rosemary burn. Remove the rosemary from the oil using a slotted spoon and add it to the butter mixture. Add the popcorn to the pot, cover, and stand close by until the corn starts popcorn. Shake the pan back and forth until the popping has slowed but not stopped entirely. Dump the popcorn into the metal bowl with the butter mixture and immediately toss well to distribute the flavorings evenly. Sprinkle with the cheese, toss again, and transfer to a serving bowl. Serve warm.