When I Watch Movies, I’m Fancy

January 29, 2011

It’s Oscar season! Which means two things: (1) I’m watching a lot of films, and (2) I’m eating a lot of popcorn.  But not just any popcorn. Truffle popcorn.

Truffle popcorn has been around for several years as upscale bar food, but I first tasted it at Fleur de Lys in San Francisco, one part of a truffle trio appetizer. It was such a simple yet amazing concept that I took the idea back with me to southern California.  There are a few truffle popcorn recipes floating around the Internet, but here’s the one we use at home:


1/4 cup cooking oil
1/3 cup popcorn kernels
3 tablespoons olive oil
3 tablespoons black truffle oil

Heat 1/4 cup of cooking oil and 1/3 cup popcorn kernels in a large pan with lid. Cover pan with lid and move back and forth over medium heat until popping slows to one pop every few seconds. Remove pan from heat. Transfer popcorn to bowl and toss with olive oil and black truffle oil. Season with salt.  (To distribute the oil more evenly onto the popcorn, we use a Misto  sprayer.)

Eat it fresh at home or bring it in a container to the movie theater. (Pair it with a glass/concealed thermos of white wine for a higher fancy factor.)  This is easily a tastier yet healthier snack than what they offer at the overpriced snack counters.


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