Author Notes
My favorite restaurant in town has this amazing truffle popcorn that they let you graze on before dinner. I became so obsessed with it, I started making it at home...and sort of never stopped. I've tried a few variations, including popping it from scratch in truffle oil which I learned wasn't for me. {Cast iron + oil + heavy shaking = perilous.} I've also experimented with a variety of truffle oils, until I realized that truffle butter is the best way to go. {Oil vs. butter. Go figure.} Add truffle salt, chives, parmesan, and boom, game over. —theicp
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Ingredients
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1
Bag organic, unseasoned microwave popcorn
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1/2 cup
Finely grated parmesan cheese - plus a little extra to freshly grated over the top
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2 tablespoons
Truffle butter
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1/4 cup
Chives, finely chopped
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2-4 teaspoons
Truffle salt
Directions
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Cook the popcorn according to instructions. I use organic, unseasoned microwave popcorn since it's so convenient and because I don't mind the taste, but of course you can pop the kernels conventionally in oil over the stove.
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In a large bowl, add the popped popcorn. Slowly pour the butter over it while stirring it around with a rubber spatula. Then, stir in the parmesan and chives and season with truffle salt to taste. Grate some more parmesan over the popcorn as the finish touch, and serve!
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