Ingredients

• 2 tablespoons Malaysian palm oil
• 1/4 cup Organic popcorn kernels
• 4 tablespoons Whole butter
• add to taste – Truffle salt
• 2 tablespoons Parmesan cheese, finely grated
• 1 teaspoon Fresh thyme, chopped
• 1 teaspoon Fresh rosemary, finely chopped

Directions

1. Put two tablespoons of palm oil in a pot. Turn burner up to medium/medium-high heat.
2. Add three kernels of popcorn to the pot. Wait for them to pop (keep lid off).
3. Remove the three popped kernels, add 1/4 cup of popcorn. Cover the pan, give it a shake and let it sit off the heat for 30 seconds to 3 minutes. This will allow the kernels to pop faster resulting in crispier and more evenly cooked popcorn.
4. Put the pot back on the stove on medium-high heat with the lid slightly askew so steam can escape. When the popcorn starts to pop, shake the pot around a bit. As soon as the popping tapers off, even slightly, take the pot off the burner.
5. Place popped popcorn in a bowl.
6. Add 4 tablespoons of butter to the pot and let it melt. Stir in the chopped herbs to infuse, then add in the popcorn and stir it around.
7. Toss with cheese and salt to taste.

This recipe was originally posted at http://www.palmoilhealth.org/recipes/,  where Chef Gerard is featured as a guest blogger.