I love to snack. Something about the crunch and the salt make snacks more than physical satiating but emotionally as well. This popcorn is the gourmet version of a treat we know and love.
I gave it an upgrade with the ever popular truffle oil. Chefs now put truffle oil on everything excessively, and it’s starting to be a bit overdone. But that doesn’t mean it isn’t delicious.
Popcorn is one of those snacks that is a clean slate. It can wear many hats. Cocoa powder and sugar make it nice and sweet. Sea salt and olive oil make it nice and savory. Here’s a favorite of mine, it tastes great with an ice cold beer while you’re watching baseball or lounging outside on the deck. Truffle oil is a bit pricey but I use it in small amounts for a subtle flavor. It’s strong and yes-too much truffle oil can actually be a bad thing.
This popcorn is perfectly balance. It has a nice spice blend while keeping the truffle and parmesan flavors present. I popped my own popcorn in a pot with a lid but you can use a bag or two of regular unflavored popcorn, too.
Truffle Popcorn with Parmesan
Yield: 8 cups popcorn
Lauren Torrisi's truffle popcorn with parmesan recipe.
1 cup popcorn kernels (6 cups popped, not all of it)
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon fresh nutmeg
1/2 teaspoon salt
2 Tablespoons butter
2 Tablespoons truffle oil
2 Tablespoons Parmesan
Cook popcorn according to recipe instructions.
In a small saucepan, melt butter on low heat. Add spices and truffle oil, set aside.
When popcorn is done, place in a large bowl. Drizzle the butter/oil mixture over the popcorn and toss until well coated.
Drizzle the parmesan over and toss.