Truffled Popcorn


  • 3 Tbs canola, peanut or grape seed oil (any neutral, high smoke point oil will do)
  • 1/3 cup of high quality popcorn kernels
  • 1 3-quart saucepan, with cover
  • 2 Tbs or more (to taste) of butter
  • Truffle Salt to taste (We prefer Maison Pebeyre or KL Keller’s Black Truffle Salt with Porcini Powder)


Heat the oil in a heavy bottomed 3-quart saucepan on medium-high heat.

Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the popcorn kernels in an even layer and shake gently to coat evenly with oil.  Cover, remove from heat and count 30 seconds.  (Count aloud: it’s fun to do with kids!)  This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat.  The popcorn should begin popping soon, and almost all at once.  Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid very slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).  Once the popping slows to several seconds between pops, remove the pan from the heat. Remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. The pan may be so hot it will burn the butter, so unless you like brown butter on your popcorn (also a tasty option) we recommend allowing the pan to sit on a trivet off of the stove for about a minute.

Toss popcorn with the melted butter and add Truffle salt to taste.



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