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Although it's easy to put together, Truffle Butter Popcorn is decadent and worthy of a special event.
What are you doing for New Year’s Eve? It’s the question of the week. One for which I don’t have a super specific answer except for this: Truffle Butter Popcorn.
I have written about my obsession with Truffle Parmesan Popcorn. That still has a hold on me, and let’s add that it has a hold on a lot of fellow addicts. Truffle Parmesan Popcorn is excellent in most every situation. But tomorrow night is New Year’s Eve. And I’m thinking we should polish our game.
So…Truffle Butter Popcorn. Just like Truffle Parmesan Popcorn, but decadent. Buttery. Truffle-y. Perfect for New Year’s Eve with champagne and cocktails. Before your big event, or maybe, and probably in my case, as your big event. It’s just fancy enough – crazy easy, an everyday treat, just elevated for the holiday. Throw it in a pretty bowl and serve it alongside a big bottle of Veuve, and you’ve got a low-key but festive evening bidding 2022 farewell and welcoming a new year. Cheers to a happy, healthy, festive 2023!
2 tablespoons coconut oil
½ cup popcorn kernels
2 tablespoons truffle butter (H-E-B makes one)
1 teaspoon truffle salt (or to taste)
1 tablespoon grated parmesan (or to taste)
Freshly ground pepper
Melt the coconut oil over medium-high heat in a 7- to 9-quart stockpot with a lid. When the oil has melted, drop in 3 popcorn kernels. Cover the pot with the lid. When those test kernels pop, add the remaining popcorn kernels, and swirl them around to coat them with the coconut oil. Cover the pot and wait until you hear popping. When you do, reduce the heat a little bit and begin shaking the pot, with the lid slightly ajar (letting out a little steam makes crispier popcorn), until the popping just about stops. Remove from the heat immediately. Pour the popcorn into a large bowl.
Keep the stockpot off the heat but add the truffle butter to the pot and swirl it around to melt. Drizzle the butter over the warm popcorn, then sprinkle with truffle salt, parmesan, and lots of pepper. Taste and adjust seasonings as you like.