Recently I was at a restaurant that served Truffle Cheddar Popcorn and it was the best popcorn I have ever had. It was amazing! The type of food that the entire time you are eating you can’t stop saying “this is so good!”. I never make popcorn at home but needed to see if I could come even close to making those little kernels of amazingness.
I dug out an unopened air popping machine I had in my basement and tried that way, and it wasn’t good. Then I decided to try the old fashioned way with oil, which I had never done. First I tried with half truffle oil and half olive oil and used the imitation cheddar popcorn seasoning, and it wasn’t what I was hoping for. Since the only grated cheese I had in the house was parmesan, I decided to give that a try. Even though the cheese was different, this combination tasted very similar to the one I had at the restaurant, which made me very happy!
Here is what you need:
2 tbsp. + 1 tsp. truffle oil
1/2 cup popcorn kernals
2 tbsp. butter
Heat 2 tbsp. of truffle oil in a heavy pan with a few kernels in the oil. When they start to pop, then it is time to add the rest of the kernels. Once added, cover the pan and shake it side to side occasionally. The popcorn is done when the popping slows down to 1-2 seconds between pops. Remove from the heat. I transferred the popcorn to a large plastic bowl with a lid.
Melt butter and combine with 1 tsp. truffle oil and pour it over the popcorn. Shake the bowl to evenly spread the butter/oil mixture.
Add the cheese and shake well. I’m not sure how much grated cheese I put on, my hand was just kind of shaking like crazy because I like cheese. I tasted it a few times and added a little more cheese.
Nom, Nom, Nom!