White Truffle-Rosemary Popcorn

Pairs With

Diamond Collection Prosecco

Crafted from grapes from northeastern Italy with flavors of apple, citrus and white peach

Price

$19.00

Member Price

$17.10

Diamond Collection Prosecco quantity

Select options

20min Prep, 15min Cook, 35min Total

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

Directions

1. 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.
2. 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.
3. Whisk together melted butter, truffle oil, and rosemary. Drizzle over popped corn; toss. Season with kosher or flaked salt to taste.