Recipes from 12/30/17 by Chef Michelle Bernstein
- ¼ cup grapeseed oil
- ¼ cup popcorn kernels
- Truffle salt
- 1 fresh truffle
Heat the oil on medium/medium-heat with popcorn kernels in a large, heavy-bottomed pot with a tight-fitting lid. Shake occasionally until the kernels begin popping. Once the kernels start popping, shake the pan continuously until the popping stops or is about 4-5 seconds apart.
Remove the pot from the heat, carefully remove the lid and transfer the popcorn to a large bowl. Toss with truffle salt to season and, using a microplane, shave the fresh truffle over the popcorn.
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