You won’t believe the combination of fresh, hot popped corn topped with clarified butter, truffle salt & parmesan! It’s a perfect treat to enjoy on a leisurely evening. Especially paired with the pomegranate lemonade that I bought. This would be equally fabulous with adult treats like limoncello or a chilled crisp white. No truffle salt? Still fabulous with sea salt!
You might also be saying, ‘why would you post a step by step on popcorn?’ I’ve got two answers and I’ll explain both…
While purchasing the popcorn kernels, the young cashier asked “what is this for?” Shocked, I explained the process of popping corn. I couldn’t blame her, after all, my 15 year old didn’t know what a record was until we showed her one…she was born in the age of cd’s. This cashier was obviously born in the age of microwave popcorn. After the mental forgiveness, I learned that she wasn’t quite finished because she had another comment that contained the words that I’d never heard…”I see a lot of older people buying this stuff and I’ve always wanted to ask but, never did.” My thought was: Heifer, you can’t even make popcorn! Game over! I’ll just go home and watch Wheel of Fortune, while crocheting a nice tea cozy:(
In my opinion, no popcorn rivals that made the old fashion way…stove top, buttered & salted. Microwaved popcorn tastes artificial…Movie popcorn has that heavy oil, not butter…Carnival/Fair has butter flavor and way too much salt for my taste. Clarifying the butter might seem like a lot of trouble to go through(it’s not..takes all of 4 minutes) for popcorn but, it’s totally worth it.
Follow up to Answer #1
I’m having to cry uncle! This morning I saw a commercial that featured Henry Winkler (aka The Fonz, from Happy Days), pimping reverse mortgages to senior citizens. I remember when he was young and attractive! Yikes…where’s my yarn?!
|Just a few things make a great treat…popping corn, oil, butter, black truffle salt…oops! I forgot the parmesan for the photo.|
|Start by heating unsalted butter on low heat until separated foam begins to dry out.|
|Skim off solids or strain…You’re left with beautiful clarified butter!|
|Starting the popping process…As 1st kernel pops, place lid on top and shake.|
|That 1/2 cup of corn expanded to fill the pot!|
|Clarified butter and salt do their work…Just finish with a sprinkle of parmesan 🙂|
Popcorn with Clarified Butter, Black Truffle Salt, & Parmesan
Makes 8 cups
2 tablespoons cooking oil, I used peanut oil
1/2 cup popping corn
4 tablespoons unsalted butter
1/2 teaspoon black truffle salt, or sea salt
2 tablespoons finely grated Parmesan cheese
In a small sauce pan, heat butter on very low heat until melted and foam forms on top. Continue heating until foam dries up and becomes a thin crust over top of butter. This should take about 4 minutes, be careful not to allow the butter to brown. Immediately remove from heat and gently skim solids from top of butter or pour through a fine strainer to separate. Discard solids.
Using a 4-6 quart lidded stock pot, heat oil on high heat for 1 minute. Add corn and shake to distribute kernels evenly in pot. When first kernel pops, cover with lid slightly ajar reduce heat to medium, and begin shaking pot over heat. When popping slows down, remove from heat.
Pour half of popped corn into a large serving bowl. Drizzle with half of the clarified butter and half of the salt. Pour remaining popped corn into bowl and drizzle with remaining butter and salt. Sprinkle top with parmesan and serve.