¼ cup popcorn

½ teaspoon extra virgin olive oil

1 tablespoon butter, melted

Several drops truffle oil

Kosher salt

 

Toss together the popcorn and olive oil in a small bowl, making sure that the popcorn is evenly coated. Transfer to a brown paper lunch bag. Fold the top inch of the bag over a couple of times and staple once or twice to secure. Microwave for about 2 minutes, or until the popping slows. Transfer the popcorn to a bowl and drizzle with the butter and truffle oil, tossing to coat. Season to taste with salt and serve.

 

Serves 1 or 2. This is so much better than store-bought microwavable popcorn. If you want more, make 2 batches. Don’t double the recipe, believe me. I tried it and the bag exploded. And, yes, it’s OK to use a couple of staples in the microwave.