Truffle Butter Popcorn with Parmesan and Rosemary

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Truffle ButterPopcorn with Parmesan and Rosemary
Servings: 4[printable recipe]
Ingredients
1/3 cup popping corn
3 tablespoons coconut oil
2 tablespoons truffle butter*, melted
2 teaspoons chopped fresh rosemary
Finely grated parmesan cheese, to taste

Directions:
Melt coconut oil inthe bottom of a heavy 4 quart saucepan with a lid.  Add popcorn, swirling to coat with oil.  Cover pan and shake gently over medium highheat, allowing steam to escape from popping kernels. Remove pan from heat whenpopping slows, and pour popped kernels into a large bowl.   Toss with melted truffle butter, rosemary,and parmesan cheese.
Truffle Butter*1pound good quality sweet cream butter
1 small black truffle
Startwith room temperature butter and a medium sized mixing bowl.  Place the butter into the bowl and grate thetruffle over the top.  Grab your favoriterubber spatula and cream butter and truffles together until thoroughly combined.
Dividetruffle butter into realistically sized portions, and wrap first in waxedpaper, then in plastic wrap.  Place yourportioned butter into a freezer safe Ziploc bag, and store in the freezer whereit should last for at least six months.
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