Truffle Popcorn
Rich, buttery, and packed with real truffle flavor. Ready in about ten minutes.
Servings: 4
Calories: 165kcal
Equipment
- air popper popcorn maker Or use your prefered method to make popcorn
Ingredients
- ¼ cup popcorn kernels
- ¼ cup truffle butter
- ¼ cup freshly grated Parmesan cheese
- sea salt to taste
- freshly cracked black pepper to taste, just a pinch
Instructions
- Using your preferred method, pop your popcorn and transfer it to a large bowl. An air popper gives you a light, neutral base that lets the truffle butter really do its thing, but stovetop or microwave both work well too.¼ cup popcorn kernels
- Gently melt your truffle butter in a small saucepan over low heat or in the microwave in short bursts. You want it just melted, not bubbling. Pour over your popcorn and toss to coat.¼ cup truffle butter
- Grate a generous amount of fresh Parmesan directly over the bowl, add your sea salt to taste and toss.¼ cup freshly grated Parmesan cheese, sea salt
- Add freshly cracked black pepper. A little pepper is a great addition to this dish, but don't overdo it. You don't want to overpower the truffle, so just a little pepper. Serve immediately while still hot.freshly cracked black pepper
Notes
Look for truffle butter with visible truffle pieces at a specialty grocery store, cheese shop, or Italian deli. This is what gives the recipe its real depth of flavor. Any leftover truffle butter can be frozen until next time.
Freshly grated Parmesan from a block makes a noticeable difference here. Skip the pre-grated variety for this one.
Best served immediately while warm.
Nutrition
Calories: 165kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 192mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 403IU | Calcium: 78mg | Iron: 0.4mg
