I think I’m a wee bit stressed out. I don’t consciously feel anxious, but a few nights ago, I had a dream that all of my teeth fell out. While I was taking a math test. So yeah, stressed. Maybe it’s because of the holidays (I have done approximately 0% of my shopping), maybe it’s because we are buying a house(!), maybe it’s because Owen has suddenly become nocturnal, or maybe it’s because I’m juggling blogging and my real job.
Probably it’s a little bit of everything.
You know what I really need? A movie night with giant mugs of hot chocolate (this one or this one) and an even gianter bowl of this rosemary truffle popcorn.
Have I mentioned that my parents didn’t buy a microwave until after I went to college (in 1999)? It was bats, I know. But consequently I am a total popcorn snob. Since I grew up on the real deal stovetop stuff, I have little patience for the microwave variety. That fake butter flavor… just eww.
In fact, for this recipe we are forgoing butter (real and unreal) altogether in favor of heart-healthy olive oil. Just pour it into a pot, toss in a few sprigs of fresh rosemary, heat ’till it sizzles, then cool.
Use half the oil to pop the popcorn, and half to season it when it’s done. A tiny splash of truffle oil makes it extra fancy and extra addictive. I added tons and tons of this rosemary sea salt, which was a gift from my mother-in-law. If you are ever in these parts, you should check out Pure Mountain Olive Oil. It’s full of delicious things. But if you don’t happen to have any artisanal sea salt lying around, you can absolutely use regular kosher salt.
I can’t emphasize how easy this popcorn is to make! It’s my secret weapon for parties. We had a bunch of friends and their kids over last weekend to decorate cookies, and this popcorn was the runaway hit–with adults and toddlers alike. Seriously. I was actually planning to do a different post about a Greek yogurt dip I made, but it was sort of eh. Literally everyone asked about the popcorn (Did you make this? What is in this?), so at the last minute I decided to share this recipe instead.
Five ingredients + minimal effort → crunchy, salty, truffly popcorn bliss. I’m feeling less stressed already.
Rosemary Truffle Popcorn
2015-12-16 01:49:23
Serves 4
This rosemary truffle popcorn is my secret party hosting weapon. It's super easy and totally irresistible.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2-3 fresh rosemary sprigs
- Heaping 1/2 cup popcorn kernels
- 1/2 teaspoon truffle oil
- Flaky sea salt or kosher salt, to taste
Instructions
- Combine the olive oil and rosemary in a small saucepan and heat over medium heat until the rosemary starts to sizzle. Remove from the heat and let cool. Discard the rosemary sprigs.
- Transfer 3 tablespoons of the rosemary-infused oil to a large pot with a lid. Add a few popcorn kernels, cover the pot, and place over medium-high heat. As soon as you hear them pop, add the remaining kernels and cover the pot again. Cook, shaking the pot occasionally, until the popping slows almost to a stop, about 3 to 5 minutes.
- Remove from the heat and add half of the remaining rosemary-infused oil and the truffle oil. Season with several big pinches of salt. Cover the pot and give it a good shake to coat everything evenly. Taste the popcorn and add more rosemary-infused oil and salt as needed.
Turnip the Oven https://turniptheoven.com/
Rebecca @ Strength and Sunshine says
Love popcorn!! I want to be a bit lazy, so I asked for a popcorn maker for christmas 😉
Kristen @ A Mind Full Mom says
I LOVE LOVE homemade popcorn–and your flavor combo is insane. Pinning to try ASAP!