Truffle Popcorn

trufpop4

Oh, how I love popcorn. It goes down as one my all time favorite snacks. I love popcorn while watching a football game, or a movie or just simply any time.  In fact, when I head to Disneyland this weekend and my daughter and husband are heading to the churro cart, or the ice cream cart, you’ll find me in line at the popcorn cart.  I can’t resist the smell while it’s popping.  If we walk into a movie theater, I must have popcorn.

Today, I’ve been cleaning and reorganizing my closet.  My daughter, Kylie, said “Mom, can we have a snack, I’m getting hungry?”  I said “Sure, why not”.  I figured I would head downstairs to the kitchen and grab my daily snack of an apple and a handful of almonds.  But, Kylie said “Let’s make popcorn!”  “Ok! I can make my truffle popcorn and blog about it”, I told her.

If you’ve never sprinkled truffle salt on your popcorn, you might be missing out.  It is so darn good.  I bought truffle salt at the Farmer’s Market in Little Italy in San Diego and I use it for so many different things.  You can also use truffle butter if you’d like.

I always pop my popcorn on the stove, no microwave popcorn in my house.  I love the way homemade popcorn tastes.  I’m used to my mom always making popcorn on the stove top and my grandma doing the same thing.  It makes me feel like I’m back home in the midwest on a snowy afternoon.  It’s a comfort thing for me.

What I do is heat either olive oil or canola oil in my pot and pour in enough popcorn kernels to cover the bottom of the pot.  Put your lid on and wait for the magic to happen. Your popcorn will start to pop and once it starts to really slow down, turn the heat off.  I pour it into a bowl and then melt a couple tablespoons of butter into the same pot I popped the corn in.  I then pour the popped popcorn back into the pot and toss it around to coat it in the butter, add about 1/4 teaspoon of truffle salt – a little goes a long way.  If it isn’t salty enough for you, you can always add more. Pour it into your serving bowl and enjoy!

Ingredients

  • 1/2 cup unpopped popcorn kernels (or any brand you like)
  • 2 tablespoons oil
  • 1/4 teaspoon truffle salt
  • 2-1/2 tablespoons butter

Directions

Pour oil into large pot and turn on the heat.  Let the oil warm a bit and add your popcorn. Place your lid on the pot and pop for a few minutes. Once the popping starts to slow, turn off the heat.  Pour the popped popcorn into a bowl and melt 2 tablespoons of butter in the same pot you popped the corn in.  Once the butter has melted, pour the popcorn back into the pot, toss, add truffle salt and pour back into your serving bowl. Enjoy!

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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