I know, I know — I should probably put the truffle oil away, but I can’t help myself.
I’ve been craving it lately, and combined with popcorn and cheese? That’s pure comfort.
Popcorn always makes me think of the movie theater. For a long time that’s where I only ate popcorn — partly because of braces and the strict “no popcorn” rule from the orthodontist. I admit I bent that rule a few times. Movie-theater popcorn felt indulgent back then: a huge bag, lots of butter, and for a special twist I used to toss in a box of Junior Mints. If you haven’t tried popcorn with Junior Mints, you’re missing one of the most nostalgic flavor combos I know.
That childhood memory — warm popcorn, chocolate, and mint — ranks alongside chocolate chip cookies and simple turkey sandwiches in my food memories. But while that pairing is iconic, the popcorn I made today is a close contender.
Close. Very close.
Truffle Parmesan Popcorn
ingredients
- 1 bag white corn popcorn with butter
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped parsley
- 1/4 Tbsp truffle oil
instructions
-
Pop the bag of popcorn according to package directions. Transfer the popcorn to a large bowl, then sprinkle in the grated Parmesan and chopped parsley. Drizzle the truffle oil sparingly over the popcorn and toss gently to distribute the flavor. Serve immediately for best texture and aroma.