Truffles may, in fact, be the most seductive food on earth. Their intoxicating aroma and luxurious, rich, earthy taste make any recipe seem indulgent. And so, along with my love for truffles, I declare Tuesdays from now on to be Truffle Tuesdays! Let’s see how long I can sustain this.
It seems appropriate that for Truffle Tuesday’s debut, I introduce you to my first foray into using truffle flavors at home: truffled popcorn. This popcorn is a delicious way to breathe flavor into movie night or a fun and surprising addition to a cocktail party or even a highbrow sports party (Super Bowl, NASCAR, Stanley Cup, you take your pick).
First, start with freshly popped popcorn. None of the microwave stuff, please. Either use an air popper or pop your kernels on the stovetop.*
Next, layer your truffle flavors. Mix melted butter and truffle oil in equal parts, then drizzle over the popcorn. Finish with a generous dusting of truffle salt. Taste, then add more butter/oil or salt as needed.
Now, that’s the traditional recipe, but I know truffle products can be expensive, and in fact, I’ve never had both the oil and the salt in my house at the same time. If you only want to splurge on one product, you can, and it doesn’t matter which one. Just the salt (use all butter) or just the oil (use all oil and dust with fine sea salt) will give you a subtler but still noticeable truffle favor.
* Need quick directions on making stovetop popcorn? It’s one of the easiest things to make, and you’ll wonder why you’ve never tried it before. Put one tablespoon of vegetable oil in the bottom of a large pan. Pour in ¼ cup of popcorn kernels and cover with lid. Turn burner on high. Shake pan every few seconds until kernels start popping. Keep shaking pan to allow unpopped kernels to fall to the bottom. Remove from heat when the corn stops popping.