Truffle Lovers Popcorn Recipes

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TRUFFLED POPCORN

Take movie night to a whole new level with this indulgent snack from chef Patrick O'Connell of The Inn at Little Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8



Truffled Popcorn image

Steps:

  • Place popcorn in a large bowl; add butter and truffle oil and toss to coat. Add cheese, parsley, and sugar and season with salt and pepper; toss to combine. Grate truffle over popcorn just before serving, if desired.

1/2 cup popcorn kernels, popped
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup truffle oil
1 cup freshly grated Parmesan cheese
2 tablespoons finely minced fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
Pinch of sugar
1 small fresh white or black truffle (optional)

TRUFFLE AND PARMESAN POPCORN

Provided by Aaron McCargo Jr.

Time 7m

Yield 6 cups

Number Of Ingredients 6



Truffle and Parmesan Popcorn image

Steps:

  • In a small saucepan over medium heat, add the butter and chives. Saute until the butter is fragrant, about 30 seconds. Remove from the heat and add the truffle oil and season with salt and pepper. Place the popcorn into a large bowl and pour over the truffled butter and sprinkle in the Parmesan. Toss well to combine and serve immediately.

4 tablespoons unsalted butter
1/4 cup chopped fresh chives
2 teaspoons black truffle salt or oil
Salt and freshly ground black pepper
1 cup grated Parmesan
1 bag microwave popcorn, popped as directed

TRUFFLED POPCORN

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 3



Truffled Popcorn image

Steps:

  • Prepare the popcorn in your microwave according to the instructions on the package. Meanwhile, heat the truffle butter in a small pot until just melted. When the popcorn is ready, pour it into a large bowl, add the truffle butter and salt, and toss well. Serve warm.

1 package microwave popcorn, such as Newman's Own Natural
2-ounces white truffle butter
1 teaspoon kosher salt

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  • In a large, 6 or 7 quart heavy pot, add the 2 tablespoons of canola oil and 1 teaspoon of truffle oil, along with 3 popcorn kernels. Turn heat to high (I usually set it to 9 out of 10)
  • When the 3 test kernels have popped, add the rest of the popcorn and cover. Shake the pan as needed, and popcorn should start popping almost right away. When popping slows down and there is 1-2 seconds between pops, remove from heat and pour the popcorn into a large bowl.
  • Wipe out the pan to remove any crumbs, do NOT return the pan to heat. Add the other teaspoon of truffle oil to the pan, and the butter. Using the residual heat in the pan, melt the butter, swirling it so that it doesn't burn.
  • As soon as butter is melted, pour half of it over the popcorn and sprinkle with half of the truffle salt. Toss the popcorn with your hands to distribute the butter. Then pour on the rest of the butter and sprinkle with the rest of the salt, toss again. Add more truffle salt if needed/to taste. Serve immediately.
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