Ingredients
- ½ cup popcorn kernels
- 1½ tablespoons Baklouti Fused Olive Oil
- 1½ tablespoons Butter Infused Olive Oil
- Black Truffle Sea Salt, to taste
Instructions
In a large, heavy-bottomed pot with a lid, combine the Baklouti Fused Olive Oil and Butter Infused Olive Oil over medium heat.
Add 2–3 popcorn kernels and cover. When they pop, the oil is ready.
Add the remaining popcorn kernels in an even layer. Cover the pot and gently shake to coat the kernels in the oil.
Continue cooking over medium heat, occasionally shaking the pot, until the popping slows to 2–3 seconds between pops.
Remove from the heat immediately and transfer the popcorn to a large serving bowl.
While the popcorn is still warm, generously sprinkle with Black Truffle Sea Salt. Toss well and add more salt to taste.
Serving Tip
Drizzle a small splash of Butter Infused Olive Oil over the popcorn just before serving to help the truffle salt cling to every bite while adding an extra layer of rich, buttery flavor.