Truffled Oil, Rosemary & Garlic Popcorn Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Servings: 4


3 Tbsp olive oil
2 sprigs rosemary, leaves removed
2 cloves garlic, minced
1/4 cup popcorn kernels
Truffle oil to taste

Truffled Oil, Rosemary & Garlic Popcorn


Preheat the oven to 350°F.

In a small pan, combine the rosemary, garlic and 2 tablespoons olive oil over medium heat until it begins to sizzle, then remove and let sit to allow the flavors to infuse.

In a large sided sauce pan, heat 1 tablespoon olive oil. Add the popcorn kernels and stir to combine, then cover with a lid and turn the heat up to medium-high. Once the popcorn has fully popped, remove the popcorn from the heat and set aside.

Pour the popcorn into a large bowl and drizzle with the flavored oil to taste, tossing to combine. Season with salt and drizzle with truffle oil to taste, tossing again to combine. Serve warm.

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA