EQUIPMENT SUGGESTIONS
3 quart pot with lid
Ingredients
- 2 tablespoons sunflower oil
- ¼ cup popcorn kernels
- 2 tablespoons butter, melted
- ½ teaspoon truffle salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cracked black pepper
Instructions
- Place pan with 2 tablespoons sunflower oil over medium high heat. Once hot, add popcorn, and cover with pot lid.2 tablespoons sunflower oil1/4 cup popcorn kernels
- Meantime, heat 2 tablespoons butter with 1/4 teaspoon chili pepper flakes in microwave safe dish for 20-30 seconds or until melted.2 tablespoons butter1/4 teaspoon red pepper flakes
- Continue shaking covered pot to prevent burning as popcorn is popping. Once the popping has nearly stopped, remove from heat. Give a few final shakes and wait a minute before lifting pot lid. Sprinkle 1/2 teaspoon truffle salt and cracked pepper over the hot popcorn and return lid cover, giving the pot a few good shakes.1/4 teaspoon cracked black pepper1/2 teaspoon truffle salt
- Open lid again and pour the melted butter over the popcorn. Cover again and give a few final shakes. Enjoy!
MY NOTES
NUTRITION
Serving: 1g | Calories: 302kcal | Carbohydrates: 15g | Protein: 2g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 687mg | Potassium: 68mg | Fiber: 3g | Sugar: 1g | Vitamin A: 425IU | Calcium: 7mg | Iron: 1mg
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