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Parmesan Black Pepper Potcorn

 
serves 2 to 4 | start to finish: 15 minutes

 From Edible Seattle May/June 2013

This crunchy snack is perfect for a movie night and we highly suggest sharing the bowl. Replace the cannabutter with unsalted butter if you would like to eat the whole bowl to yourself.

1/2 cup cannabutter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon truffle oil (optional)
8 cups popped popcorn
1/4 cup finely grated Parmesan

In a small saucepan set over low heat, melt the cannabutter together with the pepper and salt. Add the truffle oil if you are using it. Remove from heat and drizzle it over the popped popcorn, gently tossing to ensure even distribution. Sprinkle in the cheese while continuing to toss. Taste and add additional salt or pepper if desire.


vegetarian • gluten-free • 15 minutes or less

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