Black Garlic Truffle Parmesan Popcorn Recipe
Make Black Garlic Truffle Parmesan Popcorn Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Popcorn
Black garlic-truffle Parmesan topping
Finish & garnish
Method
Popcorn
Heat oil
Place a large heavy-bottomed pot with a tight-fitting lid over medium heat. Add the 2 tbs neutral oil and 3 test kernels. Cover and heat until the test kernels pop (about 1–2 minutes).
Pop the kernels
Once test kernels pop, add the remaining 1 cup popcorn kernels in an even layer. Cover, remove from heat for 10 seconds, then return to the heat. Gently shake the pot by moving it back and forth over the burner so kernels heat evenly. Keep the lid slightly ajar to release steam if needed. When popping slows to 2–3 seconds between pops, remove the pot from heat.
Season popcorn
Immediately transfer popped popcorn to a large bowl. Sprinkle 1 tsp fine sea salt over the popcorn and toss gently to distribute.
Black garlic-truffle Parmesan topping
Prepare black garlic purée
While the popcorn pops (or beforehand), mash the 4 black garlic cloves in a small bowl with the back of a spoon or finely chop them, then stir together with 2 tbs softened unsalted butter until a smooth, spreadable purée forms. If the butter is cold, warm gently in a small saucepan over very low heat for 20–30 seconds just to soften and help combine — do not brown the butter.
Combine flavorings
Stir 1 tsp truffle oil into the black garlic-butter purée until evenly incorporated. Add 1 tsp freshly ground black pepper and mix. This yields a concentrated aromatic paste.
Coat popcorn
Pour the black garlic-truffle butter in small increments over the warm popped popcorn, tossing or using a spatula to distribute evenly after each addition. This gradual application prevents sogginess and helps coating adhere.
Add Parmesan
Once the popcorn is evenly coated with the black garlic-truffle butter, sprinkle the 1 cup finely grated Parmesan cheese over the popcorn in stages while tossing to create an even, cheesy coating. Taste and add the optional 1 tbs finely chopped fresh parsley now if using.
Finish & serve
Final adjustments
Taste the popcorn. If it needs more salt, sprinkle up to 1/2 tsp flaky sea salt, tossing to distribute. If you want more truffle aroma, very lightly mist or drizzle an additional 1/4 tsp truffle oil (optional).
Serve
Transfer to a serving bowl and dust with the extra 1/4 cup grated Parmesan. Serve immediately so the popcorn stays crisp.