One word: Obsession. Seriously, I promise you it is that good. I will admit, the first time you go purchase these ingredients you may think i've lost my mind. They are a bit pricey, but they last so long! You don't need much of anything to get the intense truffle flavor I cannot get enough of!! And when was the last time you made real popcorn??, not the one from the bag that you throw into the microwave? Completely worth it! I wouldn't steer you wrong! Pinky Swear.
What ya need: Popcorn kernels, unsalted grass-fed butter, canola oil, parmesan cheese, truffle oil, truffle salt.
Step one: Put a high heat oil into your pan, and turn on the heat to medium-high, add a few popcorn kernels and wait for the popcorn to open up and pop.
Step two: Once they start popping, add the rest of the kernels, put on the lid, turn off the heat for 20 seconds.
Step three: Turn the heat back on medium high, keep the lid on tight and keep swirling/shaking the pot every 45 seconds or so until it begins to pop frequently.
Step four: In-between swirling/shaking add butter to a small sauce pan and melt. Once melted, turn off heat and add truffle oil. Set aside.
Step five: When the popcorn starts to pop frequently, swirl/shake more often, until the popping slows (about 3 min). Turn off heat and pour into a big bowl
Step six: Sprinkle salt and parmesan over the top of the popcorn then add butter/truffle mixture. Stir to combine and Enjoy!!
2 Tbs Canola oil (or avocado, or coconut)
1/2 cup popcorn kernels
3 Tbs unsalted grass-fed butter
1 Tbs grated parmesan cheese
2 tsp truffle oil
1/2 tsp truffle salt
* The more you shake the popcorn during the popping process the less of a chance it will have of burning and the more chance of all the kernels popping.
* Definitely use a heavy bottomed pan, I love a cast iron dutch oven for this.
* This makes a large bowl of popcorn, Lee and I do eat it ourselves (embarrassing) but it could easily serve three or four people.
Photos by the amazing Whitney Tressel!