- Yield: 8 cups
Most people think butter or caramel when they think of popcorn. But why limit yourself? It's corn, after all, so it can actually go with just about anything. Musky, rich truffle oil and bold honey make this a particularly grown-up version that's as welcome on movie night as it is at a cocktail party.
- 1/2cup popcorn kernels
- 3tablespoons olive or vegetable oil (if popping on the stove)
- 1tablespoon plus 1 teaspoon truffle oil or truffle sea salt, plus more to taste (optional)
- 1/2teaspoon flaky sea salt, such as fleur de sel or maldon, plus more to taste
- A couple of grinds of pepper
- 1 to 2 tablespoon flavorful honey, plus more to taste
- Place a large, heavy-lidded pot (like a stockpot or Dutch oven) over medium heat. Add the vegetable oil and the popcorn kernels, cover, and shake the pot back and forth until the kernels have popped. (You may have to do this in batches if you only have a small pot.) Or, pop the popcorn using an air popper according to the manufacturer’s instructions.
- Transfer the popcorn to a large mixing bowl. (It needs to be large enough to allow you to really toss the popcorn around. If you don’t have a large bowl, toss the popcorn in batches.) Drizzle with the truffle oil while tossing the popcorn. Add the salt and toss to distribute. Drizzle in the honey while tossing. Keep tossing until the popcorn seems evenly flavored. Add the pepper and more truffle oil, salt or honey (if desired).
Reprinted with permission from Kir Jensen’s The Sugar Cube (Chronicle Books, 2012).