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