Recipe: Truffled Popcorn

My friends love my truffle popcorn and I'm happy to share this recipe with you as well. The magic is really in 3 key ingredients: truffle salt, butter and popcorn kernels. You can use plain microwave popcorn but it's not the same (and not as healthy). I always make my popcorn the old fashioned way - on the stove and it works great! Try and get the best truffle salt you can afford. The better the salt, the less you have to use.


1/2 cup popcorn kernels (Orville Redenbacher is the best)
1/4 cup of vegetable oil
3 tbsp of butter
1 tsp of truffle salt

Melt the butter in a heat proof dish over a burner or in the microwave for 25 seconds. Then place in the fridge to cool down. We do this because hot butter melts air-popped popcorn, so we make sure it's at room temperature when it's poured.

On a stove top, place vegetable oil in a large pot and set stove on high. Make sure the oil coats the bottom of the pot evenly. Let the oil heat for one minute and then sprinkle the kernels evenly along the bottom of the pot. Shake the pot side to side to ensure the oil coats the kernels. Cover the pot with a lid and begin to shake the pot over the burner from side to side - you don't need to lift it off the burner (it can sit on it but just keep it moving to prevent burning).

It will take about 2 minutes before you hear the first pop, and then all the others will follow. Once the popping slows, turn the heat off. It will take about five minutes in total but the result is perfectly popped popcorn and zero kernel waste. Pour popcorn into a large bowl and evenly pour room temperature melted butter over the popcorn in a circular direction. Finally, sprinkle truffle salt over the popcorn. Enjoy!

Amazing popcorn only requires three key ingredients.  Photo: The Vancouverite

Amazing popcorn only requires three key ingredients. Photo: The Vancouverite