Truffle and popcorn. Do we need much more of an intro?
You will need:
1/3 cup unpopped popcorn
3 tbsp canola oil or other high smoking point oil
about 2 tsp of truffle infused olive oil
1/2 cup parmesan or pecorino cheese
salt and pepper
big pot with a lid
Wholly against microwave popcorn, I always make my popcorn on the stove top and from fresh kernels. If your kernels have been stored for quite some time, I’d suggest you pick up a new bag so you get the fluffiest popcorn possible.
Follow the popping instructions just as they are written on the package. There are no tricks here. But add one teaspoon of truffle infused oil. Kernels should go in when the oil is hot. I like to use a pot with a glass lid so I can see the popcorn popping. I also make sure my serving bowl and flavorings are ready to go since popcorn is easier to evenly season when it is just out of the pot and hot.
You may need to carefully shake the pot with the lid on to get the kernels moving in the oil. Do this with the help of two oven mitts, and do not open the lid. If at any time you do need to open the lid (say to remove some of the already popped popcorn), make sure your face is pointed away from the steam and your hands are properly protected, then replace the pot onto the stove for the remaining popping. Some kernels may never actually pop.
When the popping is done and popcorn is hot in the serving bowl, sprinkle and toss with 1/2 cup grated cheese followed by salt and pepper to taste. (Careful with the salt — the cheese is salty too.) If you would like an even more heightened truffle flavor, sprinkle the remaining teaspoon of truffle oil over the popcorn and toss after all other seasonings have been incorporated. Be careful not to saturate and make soggy popcorn!