We served a similar popcorn at our wedding, and used a much more expensive truffle oil. Then, I happened to see that Trader Joe’s was carrying big bottles – we’re talking 8 oz. – of truffle oil for freaking $4.99. I bought two. I figured that would get me through the holidays.
For kicks, I conducted a taste-test between the $12 an once stuff and the TJ’s brand. Turns out, there are certain things (like truffled popcorn) that the cheaper option works absolutely fine for. I wouldn’t finish a soup with the cheaper brand, but this popcorn is freaking delish.
2 Tbsp. unsalted butter
1 Tbsp. truffle oil (you’ll end up using about 1/4 cup in all)
1/2 cup popping corn
1/2 cup finely grated parmesan cheese
2 or 3 good pinches of sea salt, to taste (I heart Maldon)
Melt the butter and 1 Tbsp. truffle oil in a medium pot with a lid over medium-low heat. Add the popcorn kernels and turn the heat up to medium (you want it hot enough to pop the corn, but not burn the butter). Cover the pot and give it a good shake every few seconds to keep the kernels moving. Once the popping stops, remove the pot from the heat, and pour the still-hot popcorn into a large mixing bowl (large enough to toss the popcorn with other ingredients).
Immediately sprinkle the parm over the top of the popcorn to give it a chance to warm and melt slightly. Add the remaining truffle oil and sprinkle with sea salt.
This is so simple and so yummy. Decadent snacking. Perfect for early autumn movie nights.