Kanel Black Truffle Popcorn

Real talk: Kanel's Truffle Popcorn will forever change the way you snack. Just one shake and you’ll be instantly hooked.

VEGAN | VEGETARIAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE

INGREDIENTS

1/2 cup white popcorn kernels (or pre-made popcorn)
2 Tbsp canola oil or other high heat oil
2 Tbsp butter or butter alternative
1/2 teaspoon truffle salt, extra to taste

INSTRUCTIONS

*If using pre-made popcorn, jump to step 3

In a large pot, add the canola oil and turn heat to high.

Once the oil is shimmering, add the popcorn kernels and cover. Shake the pot as needed (careful to hold the lid firmly on the pot), and popcorn should start popping almost right away. When popping slows to 1-2 seconds between pops, remove from heat. Pour the popcorn into a large bowl once you no longer hear pops.

Using the residual heat in the pan, melt the butter or butter alternative and 1/2 teaspoon of the Summer Black Truffle Salt, swirling it so that it doesn't burn.

Once butter is melted, pour 1/2 of the butter over the popcorn and shake the bowl to coat. Pour the remaining butter over the popcorn and shake (adding more truffle salt if desired).

Serve immediately.

Creamy Black Garlic & Truffle Pasta

This creamy pasta dish is comfort food, but with a gourmet twist! Layering in luxurious ingredients like puréed black garlic and Kanel's earthy Summer Black Truffle Salt gives every bite unbelievably decadent umami depth. In other words, it’s heartwarming goodness in a bowl.

VEGETARIAN | NUT-FREE

INGREDIENTS

1lb pasta
¼ cup olive oil
1 onion, finely chopped
3 cloves minced garlic
1 head of black garlic (remove skin and puree)
¼ cup white wine
⅓ cup heavy cream (or your favourite dairy-free cream)
1 teaspoon Summer Black Truffle Sea salt
1/4 cup freshly grated parmesan cheese, plus more for garnish

INSTRUCTIONS

Cook the pasta in boiling salted water, according to package directions. Set aside a 1/2 cup of the water.

While the pasta is cooking, heat the olive oil over medium heat in a large pan. Add the onion and cook until soft, about 5 minutes.

Add the garlic and black garlic to the pan and cook for 1 minute. Add the cooked pasta and white wine, stirring gently. Add enough of the reserved pasta water to create a light sauce.

Lower the heat, and pour in the cream. Sprinkle in the Summer Black Truffle Sea salt and freshly grated parmesan, and gently fold into the pasta. Serve immediately.