There’s nothing worse than watching the cashier at a movie theater snack stand fill your bucket up with mushy, stale popcorn that’s been sitting under a heat lamp for the past day and a half. Not even faux butter and powdery cheese can restore it to its former self, and yet, you always put forth the effort.
Okay, there is one thing that’s worse: that depressingly greasy feeling you get after mindlessly eating aforementioned bucket of popcorn in its entirety over the course of a so-not-worth-the-$14-ticket movie.
Leave the heat lamps for reptilian pets and the squirtable butter for your “do-not-consume-unless-it’s-the-apocalypse-and-the-only-other-option-is-cannibalism” storage box, and create your own theater experience at home with an illegally downloaded flick, a Snuggie/onesie/whatever-you-damn-well-please, and stovetop popcorn. Then revel in the badassery that is your life.
Don’t let the idea of having to turn on a burner intimidate you– this recipe is fool-proof, and takes less than 10 minutes to conquer.
Stovetop Truffle Popcorn
- 3 Tablespoons canola oil
- 1/4 cup popcorn kernels
- 1 Tablespoon butter, melted
- 2 Tablespoons truffle oil
- 2 Tablespoons finely grated Parmesan cheese
- 2 Tablespoons finely chopped parsley, for garnish
- Truffle salt to taste
- Pour canola oil into the base of a 5" deep, 9" wide pot (or similar size)
- Pour popcorn kernels into the pot, making sure they are evenly distributed across the base
- Shake pot to ensure that kernels are coated in oil
- Turn a burner on to medium heat and place pot over burner
- Slide the pan back and forth over the burner constantly until a kernel finally pops (3-5 minutes)
- After the first kernel pops, cover pot with a lid and continue to slide the pan back and forth as kernels continue to pop
- Once popping slows, remove pan from heat
- Pour popcorn into a large bowl and drizzle melted butter and truffle oil over it
- Sprinkle parmesan, parsley, and truffle salt on popcorn, toss to evenly coat
- Serve immediately