Truffled Butter and Parmesan Popcorn

Popcorn is a wonderful childhood memory for me. For those of you, who have been to a drive in movie either as a child or adult, know that it is a special event. I realize as I write this post, that many of you must be thinking – “what is a drive in movie”? I certainly hope that I am not dating myself, since I do not consider myself old by any means. (Smile)

When I was a little kid, it was a treat for our family to venture in the car to the drive in movie to watch a few flicks. We would get into our pajamas; bring pillows and blankets to be comfortable. Ultimately, my parents were genius’s masterminds - we would fall asleep, be comfortable and were ready to carry to bed when we got home.

Not sure about you, but in the Bay Area, the concept and reality of the drive in movie is almost as extinct like our friends the dinosaurs. A few exist, but not many. How about where you live?

What is a movie, whether at the drive in, theatre or home without the traditional treat of hot buttered popcorn? They go hand in hand. My Mom would use a well seasoned cast iron pot to make popcorn. The pot that my Mom uses actually belonged to my Dad before he married my Mom.  She would pop several batches of white popcorn, melt butter and throw into a large brown paper bag. Numerous vigorous shakes would occur, a bit of salt and then a taste test to ensure the proportions were perfect. Once complete, the top on the trusty brown paper bag would be folded over and packed into the car for our drive in movie adventure.

Over the holidays, I found this recipe from Gourmande in the Kitchen and was completely inspired. I have a real  love for anything truffle related.  I altered her recipe slightly and it was simply divine.  I served it for New Years Eve as one of the appetizers along with my annual team lunch last week.  A hit both times!  Enjoy!!

Truffled Butter and Parmesan Popcorn

6 T. Salted Butter
1 T. Truffle Oil
3 T. Canola or Vegetable Oil
1/2 C. White Popcorn Kernels
1/2 C. finely grated parmesan cheese
Sea salt to taste

In a sauce pan, melt the butter and truffle oil together and set aside.

You’ll need a large heavy-bottomed pot with lid. Heat oil over medium heat with 2 or 3 popcorn kernels. Once the kernals begin to pop, cover with a lid.  Shake periodically so the kernals do not burn.  Once you stop hearing popping, take off the heat.  Add to a large brown paper bag.  Best to double the paper bags to allow for the oil to absorb and not come through.

Drizzle the truffle butter over all of the popcorn once in the brown bag and shake well.  Next add the parmesan cheese and shake well.  Taste and then add salt and shake well, until it reaches the desired taste levels you are looking for.  With the salted butter and parmesan cheese, you may not need to add too much salt.