Truffle butter popcorn is easily one of the best things you will ever taste. It makes an elegant snack or can be served as an appetizer at a party. You must pop your own popcorn, as microwave popcorn will not do. It is worth the extra effort!
If you’ve never made your own popcorn from scratch, there may be a slight learning curve. But don’t be intimidated. The exact amount of popcorn kernels you use will vary depending on the size of your pot. The most important thing to remember is to cover the bottom of the pot in a single layer of kernels.
The recipe calls for brown butter, which is delicious on popcorn, even without additional seasonings. Make brown butter by leaving melted butter in the pan a few extra minutes. This causes the milk solids to turn brown and toasty. The residual heat in the pot from popping the corn should be sufficient for making brown butter.
An upscale snack for cocktails or on its own.
- about 3 tbsp vegetable oil-enough to cover the bottom of your pot (we prefer peanut oil because it has a high smoke point)
- about 1/2 cup popcorn kernels-just enough to cover the bottom of the pot in a single layer
- 1/4 cup butter
- 1 tbsp truffle butter*
- 1/4 cup finely grated Parmesan cheese (optional as a garnish)
- salt to taste
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Place vegetable oil and popcorn kernels in a single layer in the bottom of a heavy duty 8-10 quart aluminum or cast iron pot. Turn heat to high. Cover and pop until finished. You can estimate that the popcorn is finished when you hear 1-2 seconds between pops. Remove from heat.
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Remove popcorn and place in a separate bowl. Remove pot from heat and add butter. Cover and allow butter to melt and brown slightly, about 2 minutes.
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Add truffle butter and allow to melt into butter. Pour over popcorn, distributing evenly. Sprinkle with Parmesan and salt to taste.
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* To make kettle corn: Place oil and popcorn kernels in a single layer in the bottom of a heavy duty 8-10 quart aluminum or cast iron pot. Sprinkle about 1/3 cup of sugar over the kernels. Turn heat to medium high. Cover and pop until finished. You can estimate that the popcorn is finished when you hear 1-2 seconds between pops. Remove from heat immediately and place popped corn in a bowl. Remove pot from heat and add butter. Cover and allow butter to melt and brown slightly, about 2 minutes. Pour over popcorn, distributing evenly. Add salt to taste.
*Truffle butter can be found in specialty markets or via mail order.
2 Comments
Fantastic!! I want to try this 🙂
Gabrielle, we hope that you do make it and please let us know how it turns out!