Vineyard Kitchen
Recipes
Yield: 10 cups
My youngest daughter loves this decadent popcorn. It’s great for a festive nibble at the start of dinner or in front of the movie screen. Adjust the amount of butter according to taste.
- 1/2 cup popcorn
- 3 tablespoons canola oil
- 4 ounces (1 stick) melted unsalted butter
- Truffle salt
Heat the oil in a large 5-quart sauce pan with lid over medium high heat. Add 3 kernels of corn to the oil. When the kernels pop, add the remaining popcorn and cover the pan with the lid.
Shake the pan while the corn pops to keep the bottom from burning. When the popping dies down, remove the pan from the heat and leave the lid on until the popping ceases. Drizzle the popcorn with butter and toss. Season with the truffle salt to taste.
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