This will potentially be the shortest post you ever see from me. This one is short and sweet because my Truffle Popcorn is made, it’s warm, it’s buttery, it’s salty, it smells like truffles and it’s ready to sit down with me and watch a movie. I probably won’t get a chance to watch the Oscars, I haven’t seen any of the other award ceremonies, I haven’t seen any of the nominations and come to think of it I don’t even think I have actually seen any movies this year. I’ve got a baby and a toddler, no more explanation required. So I’m adding a little bit of glitz and glam to my movie and pimping my popcorn with some truffle salt – what’s more fancy than that right? Enjoy the Oscars if you get a chance, add some fancy to the night or your next at home movie and make my Truffle Popcorn, it is seriously good!
Enjoy xo Kate
P.S. Go Leo!
- ⅓ cup un-popped popcorn
- 3 Tbsp salted butter, melted
- 1½ tsp truffle salt (black or white)
- Pop popcorn using your preferred method (see note).
- Pour popped kernels into a serving bowl, pour over the melted butter and toss to coat evenly. Sprinkle over salt and again toss to coat. Serve immediately.
Put 3 Tbsp canola oil and 3 popcorn kernels in a large saucepan fitted with a lid and place over high heat.
When the 3 kernels have popped, remove the saucepan from the heat. Pour in the rest of the un-popped kernels and spread out evenly over the bottom of the saucepan. Refit the lid then leave the saucepan off the heat for 30 seconds. This allows the saucepan to come to the right temperature.
Place the saucepan back over the heat. The popcorn will soon start popping. Leave over the heat, shaking occasionally, until there is approximately 1-2 sec between pops. Remove from heat.