On your next movie night you have to try this Cheezio Truffle Popcorn recipe.
Cheezio Truffle Popcorn
1 packet of Hi Note Cheezio Pepe
1⁄2 cup popcorn kernels
3 tbsp coconut oil
1 tbsp truffle oil
freshly ground black pepper, to taste
2 tbsp vegan butter, melted
Heavy-bottomed pot or wok with a lid
In a small bowl, mix the Hi Note Cheezio Pepe and freshly ground black pepper to taste.
In a heavy-bottomed pot over medium heat, add the coconut oil and popcorn kernels. Put the lid on the pot.
Continuously shake the pot in circular motions over medium high heat until the popcorn popping starts to slow down. Be careful not to let the oil and popcorn burn.
Release the steam occasionally by very slightly lifting the lid.
When the popping stops, turn off the heat and remove the lid.
Pour the popcorn into a large bowl.
Drizzle the melted vegan butter and add the truffle oil over the popcorn and toss well with the Cheezio mixture.
Eat it while it’s warm!
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