Truffle Parmesan Popcorn is more than gourmet; it is gourmet magnified; butter, truffle oil, and Parmesan, sea salt and fresh ground pepper to taste. Delish! I have no words to describe this Truffle Parmesan Cheese Popcorn, except, maybe supercalifragilisticexpialidocious!!! That would come close, but not quite. Wish I could give you all a sample in this Eat-Mail. Wouldn’t that be fun?
Truffle Parmesan Popcorn More Than a Snack
A quick note on Truffles. Truffles, as in, a small tuber found in the wild forests in northern and central Italy. I am not talking about the decadent chocolate melt in your mouth truffles. I am talking about the most expensive food in the world, and I can guarantee, if you are ever fortunate enough to taste a fresh tuber truffle, it will melt in your mouth, and you will remember the experience and the taste forever!
Even though truffles are the most expensive food on earth, Truffle Oil is not. The oil is a flavored, man-made oil using no truffles at all. How they create this oil to taste like truffles is a miracle. If you ever have the opportunity to taste a freshly sliced truffle laying on top of a pasta dish, you will look for them yourself. You will buy a ticket to Italy, buy a truffle hunting hog (yes, I said hog) and head for the forest. I think fresh truffles are the most enjoyable of all foods I have ever eaten.
For today, we are using a man-made, wanna-be, which is still delightful and makes this dish fabulous. Another use for truffle oil is to drizzle lightly on the top of a baked pizza. YUM!
Hint and Tip: You can find truffle oil in many grocery stores. I found mine at Tom Thumb. BUT … if you want to venture out to a specialty store or Whole Foods or Central Market, you can find REAL Truffle Butter and melt this to top your corn. Truffle Butter does contain real truffles, which means, it might be pricey.
As I write this, there are only ten more days until Christmas, and it will be here before I know it. This post will be short and sweet with a recipe that literally will take you long enough to pop some popcorn and toss it around. Done!
Hint & Tip: For the popcorn, you can use microwave popcorn that is not seasoned or do what I do, pop it on the stove top.
Popping Popcorn On The Stove
My preference is always to pop it on the stove, but we all pick and choose in the direction that makes us happy. Begin with an 8-quart soup pot. Pour just enough vegetable oil (or neutral-tasting oil) to cover the bottom of the pot. Heat over medium heat with two popcorn kernels. When one pops, pour enough popcorn in the pot to slightly cover the bottom in a single layer. Put the lid on the pot. When the corn begins to pop, give it a couple of shakes every 15 to 20 seconds or so. When the popping slows down to intermittent pops, remove from the heat, shake a couple of times and wait for the popping to cease.
Pour the popped corn into a very large bowl. Melt the butter then stir in the truffle oil and pour over the corn. Add the fresh grated Parmesan Cheese, salt, and pepper. Toss and dig right in. To the cook belongs the spoils.
I truly want to wish each and every one of you a very Merry Christmas. Enjoy your neighbors, friends, and family, whether far or near.
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TRUFFLE PARMESAN POPCORN
Truffle Parmesan Popcorn is more than gourmet; it is gourmet magnified; butter, truffle oil, and Parmesan, sea salt and fresh ground pepper to taste. Delish
- 14 to 16 cups hot popped popcorn
- 6 tablespoons good, unsalted butter
- 1½ tablespoons truffle oil
- ⅓ cup fresh grated Parmesan Cheese
- ½ teaspoon fresh ground pepper
- ½ teaspoon sea salt or Kosher salt to taste
- Melt the butter, add the truffle oil and stir to blend. Drizzle over the popped corn. Sprinkle the Parmesan Cheese on top of the popped corn, add the pepper. Toss gently.
- Taste before adding salt as the cheese may be salty enough for your desire.