Truffle mushroom-infused oil elevates a simple snack into a flavorful, sophisticated indulgence.
Hey! The month of July has me crisscrossing the country, from a road trip to Chicago to a plane ride “home” to Oregon. While I’m away, I’ve lined up some awesome guest posts for y’all. Today, Brandy is sharing a recipe for an unique twist on a classic snack.
First of all, I want to shout out a HUGE thank you to my friend, Abby Winstead for inviting me here to share with you all today. I am a big fan of Abby’s blog. I am touched that she shares her personal heartbreaks with all of us in hopes of easing the pain of others. She blew me away with this article about teaching and she is rocking my world in the recipe department (thanks, Brandy…I didn’t even have to pay her to say that!).
Have you checked out these Brown Sugar Balsamic Strawberries? In my neck of the woods, the strawberries are being harvested right now and those babies are going to hit my Sunday Dinner Table this week! Anyway… I’m honored to be here today and ready to talk popcorn!
Yes… that’s right. Popcorn…. Who doesn’t love this fluffy little snack food? Not only is it super satisfying, it is extremely versatile as well. There is movie popcorn. There is MICROWAVE popcorn. There is kettle corn at the fair. There is caramel popcorn at Christmastime. And then…there is the most sophisticated of all…wait for it….
So, this is a little embarrassing but I’m going to share it with you anyway. I had truffle popcorn for thefirst time just a few years ago. One of my BFFs, Joyce (who lives clear across the country) was visiting her mom who lives just a few hours from me.
I hopped in my
Corvette minivan to go visit her and her sister, Theresa, was there as well. Theresa announced that she was going to make truffle popcorn… had we ever tried it? Nooooo….. but dang… that sounded good. That sounded damn good!
Here’s the thing… confession time. I had never heard of truffle popcorn and when this girl hears the word TRUFFLE it can only mean one thing…. CHOCOLATE. I figured she was going to drizzle some sort of chocolate over the popped corn and yes… that sounded good to me! Honestly, truffle… as in mushroom….hadn’t come anywhere near entering my thoughts!
Somewhere along the line, before making a complete fool of myself, I figured it out. Now, if you are like me… the switch from chocolate to mushroom-infused oil should be a HUGE let down. But it wasn’t… that Truffle Popcorn was soooo delicious, I couldn’t wait to make it when I got home.
So … what did my sweetie mom get me for my birthday just a few days later? A bottle of truffle oil! Thanks, Mom!!
Are you ready to add some pizzazz and “pop” to your popcorn? Here we go!
For starters … this is a real shocker here… you need to pop some corn. Whether you use non-flavored microwave popcorn (I recommend you try Abby’s HOMEMADE MICROWAVE POPCORN), an air popper or you go old school and make it in a pot on the stove… you need to pop your corn! Here is the rest of the story:
1 bag microwave popcorn
1 TBS grated parmesan cheese
1 TBS melted butter
1 TBS truffle oil
A few shakes of the salt shaker (optional)
After you have your popcorn popped, pour it into your serving bowl. Drizzle the butter and oil on the popcorn and toss. Sprinkle with the parmesan cheese and toss some more. If you think it needs a little salt, go ahead and add that, too…and toss it just once more.
It was a pleasure to hang out with you today!
Do you have a favorite way to dress up your popcorn?
Wishing you a spectacular day with a little extra POP!
I’m a Northwest gal flying through life with a cup of coffee in one hand and a glass of wine in the other. Over at The Dutchman’s Wife, you’ll usually find me combining my love of food with my passion for life! As a mother to three and wife to one, I thank the Lord each day for this blessed life I live. You can also find me on Facebook and Twitter.
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