Friday, March 5, 2010

Truffled Popcorn with Parmigiano - Stovetop popped

Just in time for the Oscars. I can't think of a better way to add class and elegance to movie night than truffled popcorn made on the stovetop and champagne!


Truffled Popcorn with Parmigiano
1/3 cup popcorn kernels or 1 microwave bag of popcorn
3 tbsp unsalted butter
1 tsp white truffle oil
1/2 cup grated Parmigiano-Reggiano
1/2 tsp fresh ground pepper
1/2 tsp table sea salt (Table salt adheres better to each kernel than coarser salts)

If using kernels: Heat  large lidded pot over high heat. Add about 1 tbsp of olive oil to the pan and move the pan to coat the bottom. Add the kernals, cover and wait for the popping to start. Shake the pan occassionally while waiting for the popping to start. Once it starts to pop, continue to shake the pan so the kernels do not burn. Wait until there is a 2 second pause in the popping and remove from the heat source. Very carefully remove the lid, as the steam will  be hot.

Or, if using microwave popcorn, pop according to directions.

Then, in a small saucepan, melt butter on low heat. Add truffle oil. Pour into large bowl. Add popcorn in layers, dust with parmesan. Season with salt and pepper. Toss well. Enjoy.

For other delicious popcorn topping ideas check out this post on Chowhound.

2 comments:

  1. This sounds delicious, but people make this? I'm inclined toward disbelief.

    ReplyDelete
  2. But even better, pop the corn with a whirley pop :)

    ReplyDelete

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