Homemade Popcorn with Truffle Salt

• Baking & Spices

  • 1 tsp Truffle and salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Snacks

  • 1/2 cup Popcorn, kernels

• Other

  • 1 3.5 or 4.5-quart covered pot (see note

Found on justonecookbook.com

Ingredients

• 3 Tbsp. coconut oil (peanut oil, vegetable oil, canola oil)
• ½ cup (110 g) popcorn kernels
• 1 tsp. truffle and salt (I use this brand)
• 1 3.5 or 4.5-quart covered pot (See Note)

Directions

• Set a large deep pot (I use my Le Creuset) on the stovetop over medium heat. Add 3 Tbsp. coconut oil and 3 popcorn kernels.
• Close the lid and wait until the kernels pop. When the kernels pop, it’s when the oil is hot enough to add the rest of the popcorn kernels.
• Open the lid and add 1 tsp. truffle and salt and the remaining popcorn kernels.
• Cover the pot with the lid and gently shake the pot from side to side (or back and forth). This will distribute the popcorns in an even layer and mix the truffle and salt with the kernels.
• While the kernels pop, shake the pot occasionally over the burner to prevent the kernels from burning. When you are not shaking the pot, keep the lid slightly ajar to release the steam from the popcorn. Cook until there’s about 2-3 seconds between pops. By this time, you can’t hear many kernels moving against the bottom of the pan.
• Remove from the heat. Shake a few times to let the last few kernels pop and take the lid off to let the steam out, this will allow the popcorns to stay crisp. Enjoy!