This really is the Ultimate Truffle Popcorn! Make the most delicious truffle popcorn at home in just a few minutes.
Hello, my name is Meghan and I am addicted to popcorn. It started at a young age when my family was given an air popper, and has only advanced since then. In the past year or two I have discovered making truffle popcorn at home and I haven’t been able to go back to regular popcorn ever since.
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In the early days of the blog I shared my favorite way to make popcorn. This is similar, except TRUFFLES. We use truffle salt, yes, of course. But we take it another step and use truffle oil.
I am not exaggerating when I say that this is the most addictive popcorn ever. I have turned at least two people who have come to visit me into truffle popcorn addicts. After staying with me for a weekend (during which we ate lots of truffle popcorn and drank lots of wine) my cousin was texting me asking where she could buy truffle salt and truffle oil and how did I make it again?
Never fear, I am sharing my secret with you, so you too can become a truffle popcorn addict! If for some reason you can’t find truffle oil, you can get by with just using truffle salt and regular oil, But you CAN NOT get by without the truffle salt. HERE is my favorite kind of truffle salt, and I have also used THIS one. Truffle oil can be harder to find, but I try to grab it at Trader Joe’s because the price is unbelievable! I’ve also seen it at Costco, and sometimes at Fred Meyer or QFC. If you can’t find it you might need to order online – I have not tried THIS one but it has great ratings on Amazon!
Ultimate Truffle Popcorn
Yield 4 Servings
1/2 cup white popcorn
2 Tablespoons canola oil (or other high heat oil)
2 Tablespoons butter
2 teaspoons truffle oil
1/2 teaspoon truffle salt (or to taste)
In a large, 6 or 7 quart heavy pot, add the 2 Tablespoons of canola oil and 1 teaspoon of truffle oil, along with 3 popcorn kernels. Turn heat to high (I usually set it to 9 out of 10)
When the 3 test kernels have popped, add the rest of the popcorn and cover. Shake the pan as needed, and popcorn should start popping almost right away. When popping slows down and there is 1-2 seconds between pops, remove from heat and pour the popcorn into a large bowl.
Wipe out the pan to remove any crumbs, do NOT return the pan to heat. Add the other teaspoon of truffle oil to the pan, and the butter. Using the residual heat in the pan, melt the butter, swirling it so that it doesn't burn.
As soon as butter is melted, pour half of it over the popcorn and sprinkle with half of the truffle salt. Toss the popcorn with your hands to distribute the butter. Then pour on the rest of the butter and sprinkle with the rest of the salt, toss again. Add more truffle salt if needed/to taste. Serve immediately.