There’s nothing like a batch of freshly popped popcorn—the sound and aroma get everyone’s attention. Of course a bowl of hot popcorn is great for movie night, but watch the delight in people’s eyes when you serve a batch of Truffle Parmesan Popcorn with cocktails. We’ve got a topping for everyone, from the purists to those who aren’t afraid of sticky fingers.
Serves 2
½ tablespoon high-heat oil (peanut, safflower, coconut, or olive oil)
¼ cup yellow popcorn (Bob’s Red Mill)
Heat the oil in a pot on the stove over medium-high heat. Add the popcorn, cover the pot, shake it every few seconds, and let pop until there’s a 2 second lag in popping, then immediately pour into a bowl. Top with your favorite topping, kick back, and enjoy.
TRUFFLE PARMESAN POPCORN
FOR 1 BOWL
FRESHLY POPPED CORN
½–1 tablespoon salted butter
½ tablespoon black truffle olive oil (Olivelle)
¼ cup parmesan, finely grated with a Microplane
Sprinkle of your favorite truffle salt
After popping the corn, let the pot cool for 1 minute, then add the butter and truffle oil to the pot. Once melted, pour half of the oil and sprinkle half the cheese and truffle salt over the popcorn, toss, then pour over remaining oil, cheese, and perhaps more salt.
HONEY BUTTER POPCORN
FOR 1 BOWL
FRESHLY POPPED CORN
2 tablespoons salted butter
2 tablespoons honey
Sprinkle of salt
After popping the corn, let the pot cool for 1 minute, then add the butter and honey to the pot. Once melted, drizzle the butter over the popcorn, sprinkle in some salt, and stir to coat. The popcorn should be gooey and sticky; if not, melt more butter and honey. No skimping!
SWEET CREAM OLIVE OIL POPCORN
FOR 1 BOWL
FRESHLY POPPED CORN
2 tablespoons Sweet Cream
Butter Olive Oil (Olivelle)
Sprinkle of salt
After popping the corn, drizzle with Olivelle’s Sweet Cream Butt er Olive Oil (or use a 1:1 combination of Sweet Cream Butter Olive Oil and melted butter). Sprinkle with salt.
