Okay, so this recipe isn't really "baking" per se. It's still quite delicious and adds a nice savory element to our holiday gift boxes each year. I always feel with all the sweet selections, it's nice to have a touch of salty every now and then.
Roasted Garlic & White Truffle Popcorn
yields 4 cups of popped corn
1/2 cup white popcorn kernels
1/4 cup of corn oil
2 tablespoons of cultured butter
2 tablespoons of la tourangelle white truffle oil (other brands will work as well, but this is my favorite)
2 cloves of roasted garlic (directions below)
2 teaspoons of kosher salt
1 teaspoon of Penzey's Italian seasoning blend (I've used Good Seasons in the past and it's work well)
1/2 teaspoon of freshly ground black pepper
- In a large covered saucepan, heat the corn oil and the kernels until fully popped (about 2-3 seconds between pops)
- In a small, heavy bottomed saucepan, melt the cultured butter and add truffle oil, salt, pepper and seasoning
- Smash the garlic cloves with a fork until they form a chunky paste and add to the melted butter mixture
- Allow the butter mixture to simmer for 10 minutes on low heat to infuse the flavors
- Transfer the popcorn 1/2 cup at a time into a bowl, drizzling the butter mixture over each layer and gently shaking to evenly distribute
Roasting the Garlic:
- Take a full head and slice off the stalk end (the pointy top part) to expose the top of each clove
- Pour 2-3 tablespoons of olive oil over the head, fully coating the top
- Roast for 30-45 minutes at 325 degrees until each clove is tender
- Allow to cool for 15 minutes before removing the cloves from the peel - they should squish right out
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