- 1 cup(s) Popcorn kernels (organic preferable)
- 1.5 tsp(s) Truffle Salt
- 4 tbsp(s) Butter (organic preferable)
- Vegetable oil
- 1 tsp(s) Red pepper flakes
- 1 tsp(s) Freshly cracked black pepper
Tips and Suggestions
For truffle salt I love to use the salt from Jacksonville Mercantile. It's incredibly affordable for a large jar and the quality is very good. You can order it online at this link:
First put a thin layer of vegetable oil at the bottom of a pot with a lid. You want about 1/4 of an inch of oil depending on the size of the pot it will vary. Place the pot on the stove at high heat and warm the oil. When the oil is hot dump the kernels in carefully and close the pot lid. Jiggle the pot continuously once the popcorn starts popping.
In a separate small sauce pan or skillet warm the melt the butter with the red pepper flakes. It really helps the flavors of the flakes open up if you heat them in the butter.
When the popcorn is slowed on popping move it off the heat and leave the lid closed another min to make sure they don't pop into your face.
Once the popping has stopped open the lid and dump half the truffle salt on the popcorn directly. Close the lid and shake again. Then open the lid and pour the butter with red pepper flakes over the popcorn. Add the rest of the salt and cracked pepper. Close the lid and shake again.
To serve for a party I like to put ice cream bowls this around the party. For a large croud in one pace put into a large bowl to serve and enjoy.