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2 tbsp canola oil
1/2 c Fiesta Corn Popcorn Kernels
2 tbsp Butter Extra Virgin Olive Oil
1 tbsp truffle salt
shaved parmesan

truffled popcorn

Set a large deep pot, or Dutch Oven, on the stovetop over medium heat. Add 2 tbsp canola oil, 2 tbsp butter extra-virgin olive oil, and 1/2 cup of popcorn kernels. Close the lid and wait until the kernels pop. When the kernels pop, it’s when the oil is hot enough to add the rest of the popcorn kernels.

Open the lid and add 1 tsp truffle and salt and the remaining popcorn kernels. Cover the pot with the lid and gently shake the pot from side to side (or back and forth). This will distribute the popcorn in an even layer and mix the truffle and salt with the kernels.

While the kernels pop, shake the pot occasionally over the burner to prevent the kernels from burning. When you are not shaking the pot, keep the lid slightly ajar to release the steam from the popcorn. Cook until there are about 2-3 seconds between pops. By this time, you can’t hear many kernels moving against the bottom of the pan.

Remove from the heat. Shake a few times to let the last few kernels pop and take the lid off to let the steam out, this will allow the popcorns to stay crisp. Enjoy!

To Store:
You can keep the leftovers in an airtight container and store it at room temperature for 1-2 days. Consume soon!

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