Tuesday, January 18, 2011

Truffle Popcorn



My husband is a huge truffle fan.  After a trip to Miami where he was spoiled with freshly imported truffles from Italy he has a taste for them that he just can't shake.  Truffle oil is a great way to give him a little taste of that experience now and then.  A drizzle over mushroom soup or scrambled eggs with aged cheddar and chives or infused into freshly popped popcorn.  This light, salty snack has a whisper of truffle flavour that elevates it beyond movie watching fare (although it does add a little romance to at home movie watching).  This is a great thing to have in your repertoire for last minute guests.  You can have these ingredients in your pantry and bust them out whenever you need them.  A very simple, elegant but fun snack.




Truffle Popcorn
Origin: Unknown

Notes:  Below I have provided guidelines for making truffle popcorn.  The quantities you should use will depend on the size of your pot, how much popcorn you want to make and the quality and strength of your truffle oil.  Typically, the more expensive the oil, the more truffle it contains and the stronger the flavour.  Truffle salt enhances the final truffle flavour but it is excellent with regular salt and pepper too.

Ingredients:

vegetable oil (sunflower, safflower, canola etc.)
truffle oil
popcorn kernels
truffle salt (or fine sea salt, or regular table salt)
freshly ground black pepper

Choose a heavy bottom pot with a tight fitting lid for making your popcorn.  Pour equal parts (my preference) vegetable oil and truffle oil in your pot, just enough to coat the bottom (no more than 1/4 inch of oil).  You can omit the vegetable oil for a more intense truffle flavour, or if you have an inexpensive truffle oil do not dilute it with vegetable oil.

Heat the oil over medium high heat and add 2-3 corn kernels to the pot.  When you hear one of the kernels pop, your oil is ready.

Add enough popcorn kernels to fully cover the bottom of the pot in a single layer.  Cover the pot with a lid.  When the popcorn starts popping vigorously, shake the pan several times to ensure the kernels are all getting coated in the hot oil and that nothing is sticking to the bottom of the pot.  When the popping slows to 2-3 seconds between pops, remove from heat completely.

Pour popcorn into a bowl and add a generous amount of salt and pepper.  Toss to coat.  Serve immediately.




4 comments:

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    ReplyDelete
  2. I was wondering what kind of truffle oil?
    Black or White?

    ReplyDelete
  3. Hi!
    I used an inexpensive white truffle oil. It has a mild flavour but it makes a great difference.

    ReplyDelete
  4. This looks really interseting! I have black truffle oil, and will try it with that.

    ReplyDelete