Truffle popcorn

The first time I had truffle popcorn was as an appetizer in a restaurant called Le Carré in St. Barths served by Franck Mathevet, formerly of the Wall House. The popcorn was such a treat that I had to make it when I returned home. I like popcorn made in a skillet instead of in the microwave. It really is so easy. This allows you to control the salt, butter, oil, and preservatives. Of course you could top the popcorn with just melted butter, but the truffle oil takes popcorn to the next level.

Recipe makes Active time Total time
6 cups
Special equipment needed
12-inch skillet with a lid
4 tablespoons vegetable oil
1/2 cup popcorn kernels
truffle oil
salt, pepper
• Use melted butter instead of truffle oil.
• Sprinkle with garlic powder.
• Sprinkle with Parmesan cheese.
• The popcorn should be eaten immediately.
• Add the vegetable oil to a 12-inch skillet. Turn the heat to medium.
• Add 4 kernels of popcorn to the pan. Cover with a lid.
• When these 4 kernels pop, the pan is ready. Add the 1/2 cup of kernels and again put the lid on. The kernels should be in a single layer.
• When the kernels start to pop, shake the pan to keep them from burning.
• After about 5 minutes, there should be less popping. This will be the sign that the popcorn is finished. There will always be a few that don't pop. Let rest about 20 seconds before removing the lid. Use caution lifting the lid because of the steam and a few kernels may continue to pop.
• Drizzle with truffle oil and season to taste.

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