White Truffle-Rosemary Popcorn
Wine Recommendation
Francis Coppola Director's Cut Pinot Noir
Ingredients
- ¼ cup olive oil
- 3 sprigs fresh rosemary
- 1 cup popcorn kernels
- ¼ cup butter, melted
- 2 Tbsp white truffle oil
- 1 Tbsp minced fresh rosemary
Instructions
- Heat oil and rosemary sprigs in a large Dutch oven over low heat, stirring occasionally, until rosemary begins to brown. Immediately remove and discard rosemary sprigs.
- Add popcorn to pot; cover, increase heat to medium, and cook, shaking pot occasionally, until the majority of kernels have popped. Transfer popped corn to a large bowl.
- Whisk together melted butter, truffle oil, and rosemary. Drizzle over popped corn; toss. Season with kosher or flaked salt to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
