Latham Thomas’s Truffle Popcorn Recipe

Lauren Epstein

cover of the KIWI Fall 2022 issue

Ingredients


Makes servings

¼ cup coconut oil

½ cup organic popcorn kernels

2 Tablespoons black truffle oil

2 teaspoons black truffle shavings (if available)

Maldon sea salt, to taste

What’s Latham Thomas’s guilty pleasure? Making a big bowl of popcorn and lounging in front of the television on a Friday night! But she doesn’t just throw a store-bought version in the microwave. The founder of Mama Glow, a holistic maternity lifestyle resource, makes her own popcorn using organic kernels and a few other special ingredients. Here, she shares her recipe for a fancier, healthier take on the classic treat. (For more delicious recipes and tips look for Thomas’s book, Mama Glow: A Hip Guide to Your Fabulous Abundant Pregnancy, in stores and online.)

Directions

1. In a heavy pot, pour in the coconut oil over medium heat and add the popcorn kernels. Mix so the kernels are covered.

2. Put a lid on the pot and cook over medium heat, shaking occasionally, until the kernels have stopped popping. Immediately transfer to a bowl.

3. Drizzle the truffle oil add the truffle shavings (if using) and a sprinkle of salt. Toss the popcorn to distribute the oil and salt. Serve warm.

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