I didn’t always bring my own snacks on flights. In fact, for years I relied on whatever came down the aisle in that tiny crinkly package. You know the one. A couple Biscoff cookies, maybe some pretzels or a Stroopwafel, and never something I actually wanted. And definitely not something that made me feel good after eating it. But now in midlife, health has become a huge priority for me and that means incorporating into travel whenever possible—enter truffle & rosemary popcorn.
This recipe is so easy (it takes less than 10 minutes!) and the flavors make you feel like you’re eating fancy airplane food.
Truffle & Rosemary Popcorn
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1/2 cup Popcorn Kernels
- 3 tbsp Truffle Oil
- 2 Sprigs Rosemary, finely chopped
- 1/4 tbsp Pink Himalayan Salt
Instructions
- Mix truffle oil and rosemary in a small bowl.
- In a large pan, add olive oil and three popcorn kernels. Cover the pan and heat over medium-high.
- Once the three kernels pop, remove from heat and add the rest of the kernels. Cover the pan and shake for about 20-30 seconds to coat kernels and distribute them evenly. Return to heat.
- When the rest of the kernels start to vigorously pop, slightly crack the lid to let the steam to escape.
- When popping has slowed to one pop every few seconds, remove from heat and pour into your serving bowl. Immediately add your truffle oil and rosemary, then toss. Add salt and toss again.
- Serve immediately or let cool completely before packing for later.
Notes
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