Truffled Popcorn Recipe
Make Truffled Popcorn Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Popcorn
Truffle Seasoning
Finishing (optional)
Method
Popcorn
- 1
Heat oil
Place a large, heavy-bottomed pot (3–4 qt) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking (about 1–2 minutes).
- 2
Test kernel
Drop 2–3 popcorn kernels into the pot, cover with a tight-fitting lid. When they pop, the oil is at the right temperature.
- 3
Pop the kernels
Add the remaining 1 cup popcorn kernels in an even layer. Cover. Gently shake the pot back and forth over the burner to keep kernels moving and avoid burning. Once popping is vigorous, reduce heat to medium. Continue shaking occasionally until popping slows to 2–3 seconds between pops (about 2–3 minutes). Remove from heat immediately.
- 4
Melt butter
While the last kernels are popping, melt the 2 tablespoons unsalted butter in a small saucepan or in the microwave until just melted.
- 5
Combine popcorn and butter
Transfer popped corn to a large mixing bowl. Pour the melted butter evenly over the popcorn and toss gently with a large spoon or by covering the bowl and shaking to coat most pieces lightly.
Truffle Seasoning
- 6
Mix seasoning
In a small bowl, combine 1 teaspoon truffle oil, 3 tablespoons grated Parmesan, 1 tablespoon extra grated cheese (if using), 1 teaspoon fine sea or kosher salt, 1 teaspoon freshly cracked black pepper, and 1 teaspoon dried or fresh minced chives (if using). Stir to create a fairly dry seasoning blend. Adjust salt/pepper to taste.
- 7
Season popcorn
Sprinkle the truffle seasoning mixture evenly over the buttered popcorn in 2–3 additions, tossing gently between additions to distribute evenly and avoid clumps. Taste and add more salt or pepper if needed. If you prefer a stronger truffle aroma, drizzle up to an additional 1/2 teaspoon truffle oil very sparingly, tossing after each drop (truffle oil is potent).
Finishing
- 8
Final touches
If desired, finish with a light sprinkle (about 1/4 teaspoon) of flaky sea salt for texture and an optional extra 1/2 teaspoon truffle oil drizzle for aroma. Toss gently to combine.
- 9
Serve immediately in a large bowl so the popcorn remains crisp. Leftovers will lose crispness and truffle aroma over time; store in an airtight container for up to 1 day.