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Truffle Butter Popcorn
Although it's easy to put together, Truffle Butter Popcorn is decadent and worthy of a special event.
Based on this favorite Truffle Parmesan Popcorn, Truffle Butter Popcorn adds decadence with a buttery, truffle-y flavor.
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.
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