Oh how we pity those that have lost touch with popcorn’s pure roots and resort to the chemical-ridden quasi-corn that has its own special button on most microwaves. Lost is the simple pleasure of shaking a pot, watching the kernels explode in light fluffy goodness right before your eyes and adjusting flavors to something other than “salty and yellow.” If you need any more inspiration than truffle and Parmigiano cheese to class things up then we can’t help you. Treat yourself and carve out a whole five minutes of your day to do it the right way; we promise you’ll never go back to the bag.
Equipment Needed: 3 QT Pot with Lid, Microplane or Cheese Grater, Small Microwaveable Dish, Large Serving Bowl
Serving Suggestion: Family Style
Servings: 2-3 normal people (though we can each eat a batch)
Suggested Wine Pairing: Whatever you’re drinking
Suggested Beer Pairing: Whatever you’re drinking
- 1/3 C un-popped popcorn ($2.29/28 oz)
- 1/4-1/2 C grated Parmigiano-Reggiano cheese ($12.99/lb)
- 2 TBSP canola oil ($4.89/48 oz)
- 1/2 TBSP butter ($4.99/lb)
- 2-3 TBSP truffle oil (about $23/8 oz but totally worth it)
- 2 TSP dried parsley flakes ($1/0.5 oz jar)
- Sea Salt (about $3/26 oz)
- Black Pepper
- Place your pot uncovered over medium-high heat for a minute to warm things up. Add your canola oil to evenly coat the bottom and give it another minute or so to start shimmering.
- Pour in the popcorn kernels and put the lid on the pot. Every 30 seconds or so swirl the pot in a circular motion to keep the kernels from sticking to the bottom and charring.
- As soon as the first kernel pops you’ll need to be in action mode, swirling the pot constantly while keeping it over the heat to make sure you get maximum poppage and minimum burnage.
- Once the popcorn starts to press against the lid and the popping of the kernels comes more than 3 seconds apart remove the pot from the stove and give it a couple more solid swirls to get any stragglers to explode.
- Pour the popcorn into your serving bowl. Pop your butter in the microwave for 20-30 seconds to melt it down and pour it evenly over the popcorn. Grind on some fresh black pepper, a pinch of salt (the cheese will make up the difference) and a few dashes of parsley flakes.
- Drizzle truffle oil over the whole lot and grate on Parmagiano Reggiano to your little heart’s content. We suggest stirring things up a bit to ensure even distribution of flavors and adding more of whichever seasoning/accouterments you desire to taste.