Chef Bobby’s Game Day Rosemary and Black Truffle Popcorn
Half a cup extra-virgin olive oil
1 1/2 cups of organic popcorn
1 teaspoon of pink Himalayan salt
Half a stick of salted organic grass fed butter
Some black truffle infused olive oil
Tablespoon of fresh, chopped rosemary
A teaspoon of truffle sea salt
Heat your Dutch oven on medium high heat
Add your popcorn
Add your olive oil
Add your Himalayan pink salt
Turn your heat down to medium
And cover
After about two minutes, start to move the Dutch oven back-and-forth utilizing a oven or a kitchen towel to keep from burning your hands
You don’t want the popcorn to burn or stick to the bottom of the pan
Just before the popcorn starts to pop, you want to lift the lid off carefully and wipe all the steam and condensation off the lid of the Dutch oven. This will keep your popcorn from getting soggy.
Turn the heat up to high once you start to hear the popcorn starting to pop. Keep moving your touch off and back-and-forth to keep the popcorn kernels moving around and falling back to the bottom of the pan.
Once the popcorn stops popping rapidly, you wanna turn the heat off and immediately take the lid off to release the steam
At that time in a large bowl, dump your popcorn from the Dutch oven into a large bowl and throw your remaining olive oil and your butter into the hot pan stirring rapidly
Carefully drizzle the olive oil and butter mixture over your popcorn, toss the popcorn and drizzle your truffle oil and your truffle sea salt to taste, tossing your popcorn to make sure that you get an even and consistent flavor
Posted November 2, 2025 8:47am EST
Dining and Cooking