Truffle Popcorn

oil popped popcorn seasoned with fine truffle salt

 Pete Scherer

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 8 servings
Yield: 15 cups
Nutrition Facts (per serving)
44 Calories
4g Fat
2g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 44
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 73mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A welcome addition to just about any occasion, popcorn is infinitely adaptable to different flavor profiles, from dill pickle to cheddar cheese to caramel. It may well be the perfect snack. The kernels are addictive, but it’s not bad for you—technically, it’s a whole grain food that's full of fiber.

Of course, popcorn is also incredibly easy to make. Oil popping—heating the kernels on the stove in a covered pot with a small amount of fat—is our preferred method at home. Popping corn in an air popper also works, but dry flavorings like salt won’t stick to plain air-popped popcorn without the addition of a little oil or butter. Moreover, unless you also use your air popper to roast coffee, the machine is one of those single-use kitchen appliances that might not justify the space it takes up in your cabinet. Oil popping doesn’t add very much fat (you’ll probably be adding some anyway) and requires only a stove, pot, and lid.

This recipe for truffle popcorn couldn’t be simpler. The one trick is to use a mortar and pestle to grind the truffle salt into a fine powder before tossing with the popcorn. This step helps for even distribution of flavor and also allows the salt to stick better to the popcorn. The truffle salt we used contains small pieces of real white truffle, so the mortar and pestle helps to pulverize and distribute those as well.

Truffle salt is expensive, but a little goes a long way. Truffle salt is also a more flexible seasoning than truffle oil and better for sprinkling on everything from steak to vegetables.

If you want to dress this popcorn up a little more, add some finely chopped herbs, grated Parmesan, fresh ground black pepper, or even nutritional yeast to amp up the savory delight of this simple yet gourmet snack.

Ingredients

  • 1 tablespoon peanut oil, or other high smoke point oil, like coconut or ghee

  • 1/2 cup popping corn

  • 1/2 teaspoon truffle salt

  • Extra-virgin olive oil, for drizzling

Steps to Make It

  1. Gather the ingredients.

  2. Add the peanut oil and 3 individual popcorn kernels to a large pot over medium high heat. Put the lid on the pot.

  3. When you hear the first kernel pop, remove the lid from the pot, add all remaining popcorn and replace the lid.

  4. Shake the pot periodically until the popping eventually comes to a stop. Remove from heat.

  5. Transfer popcorn to a large bowl.

  6. Add the truffle salt to a mortar and pestle. Grind to a fine powder.

  7. Drizzle the popcorn with a bit of extra virgin olive oil. Toss the popcorn in the bowl. Sprinkle the truffle salt evenly over the popcorn. Toss again. Serve immediately.

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