Truffle, Parmesan and Herb Popcorn

Savory Recipes, Winter • 17 Jan 2013

Many a blustery afternoon have rendered my young son and I stranded indoors. We’re both tough, stubborn souls and we’re weathering the season like experienced birds. But like young fledglings with scant feathers, translucent skin and little worldly experience, we frequently turn our backs on the slate-hued skies, sinking into our insular oasis. Our cozy little nest is equipped with the accoutrements necessary to brave long, dim afternoons. Pots of hot chocolate have been happily consumed too quickly, leaving us with minorly burned tongues and cocoa-tinged mustaches. My French oven works on overdrive, piping out bowl after bowl of crunchy, steaming popcorn.

Yesterday the sky was cold and crying, the ground sodden. An afternoon indoors requires the whimsical crunch of freshly popped kernels to bring us stasis, to equalize our environment. We built forts and imaginary campfires to accompany our crackly foodstuff. Paper snow snipped from tissue paper gently blankets my hardwood floor.  The laughter-inducing ripple of salty popcorn whispers of happiness and youth and we blissfully shovel handfuls of the warm morsels into our eager mouths.

While I make simple buttered popcorn for my son, I hope he will try my grown-up version of the kid-friendly snack.  I pop my corn in coconut oil, which imparts the familiar salty-sweet aroma omnipresent in movie theaters. Grassy herbs, creamy parmesan and earthy truffle oil elevate the humble, flowery puffs from quotidian nosh to delicacy. Buttery, salty and rich, a luxurious mottle of cheese enhances the richness of the truffle oil. The herbs add a fresh lightness to contrast the intense flavor of the oil.

Turns out, he likes embellished popcorn. An incandescent smile washes over my face as I relish in my young son’s developing palate.

Truffle, Parmesan and Herb Popcorn

1/2 cup popcorn
3 tablespoons coconut oil
1 teaspoon truffle Oil
1 tablespoon melted butter
1 1/2 teaspoons finely chopped chives
1 1/2 teaspoons mixed herbs, finely chopped (I used rosemary and thyme)
1/3 cup Parmesan, grated with a Microplane
3/4 teaspoon Maldon Sea Salt (or kosher salt)

1. Spread coconut oil on the bottom of a large, heavy pot and add popcorn kernels. Turn up heat to medium and cover with a tight-fitting lid.

2. The popcorn will begin to pop after a few minutes. Shake the pot on occasion and when the popping begins to slow, remove pot from heat and pour the popcorn into a large bowl.

3. Add melted butter and truffle oil to popcorn and mix thoroughly. Toss with chives, herbs, parmesan and salt.

Yield: About 8 cups of popcorn.

One Response

  1. Mira

    This is so delicious sounding Kate.I adore porpcorn, it this is a must make!  Add a good book,  a cup of cocoa- paradise  on these beautiful winter days.

Leave a Reply

Your email address will not be published. Required fields are marked *