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Amanda Lowe/The Globe and Mail

Truffle oils will differ in intensity so you might need to adjust the amount slightly depending on the quality of your oil.

Servings: 10 cups

Ready time: 20 minutes


1/2 cup popcorn kernels (makes about 10 cups plain popcorn)

3 tbsp vegetable oil

3 tbsp unsalted butter

1 tsp truffle oil

1/2 tsp salt

fresh ground pepper


In a small pot melt butter.

Add truffle oil and season with salt and pepper. Set aside and keep warm.

Put the vegetable oil into a large pot. Heat over medium.

Add kernels and stir to coat them all with the oil.

Cover pot and shake occasionally to prevent kernels from burning.

Once you hear the popping start, shake the pot at regular intervals until the popping has slowed down and most of the kernels have burst.

Add the popcorn to a large bowl and drizzle on butter. Mix to coat well and serve.

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