Truffle Parmesan Popcorn

A Cook Named Matt | Matt Broussard

Servings

4

Prep Time

5 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

Movie night just got a serious upgrade. This Truffle Parmesan Popcorn from Matt Broussard is the kind of snack that turns a bowl of corn into something genuinely craveable — rich, savory, and finished with Spiceology Truffle Parmesan blend. The bonus homemade butter technique is the move that separates good popcorn from the kind people ask about.

Truffle Parmesan Popcorn

Ingredients

    For the stovetop popcorn

    • Spiceology Truffle Parmesan Blend, to taste 
    • 1 cup corn kernels
    • 2 tablespoons clarified butter

    For the butter

    • 2 cups heavy cream

    Directions

      How to pop the popcorn:

      1. In a wok, Bowl, or pot combine all ingredients.
      2. Cover with foil and poke holes all over.
      3. Set on medium heat.
      4. Shake and agitate once popping begins.
      5. Turn heat off when popping is staggered 5 seconds between.
      6. Add more popcorn seasoning as desired if needed.

      For the butter:

      1. In a food processor blend the heavy cream until clumps begin to form. About ten minutes.
      2. Strain and save buttermilk (the excess liquid) for any time.
      3. Rinse the butter with ice-cold water and strain three times or until water runs clear.
      4. Use butter to coat your popcorn, corn on the cob, toast, or anything you can think of that needs butter.
      Recipe Products
      Blend

      Truffle Parmesan Seasoning

      Key Ingredients

      Garlic Powder, Onion Powder, Parsley, Parmesan Cheese Powder, Black Truffle