Truffle infused olive oil pairs with buttermilk for a tangy, creamy profile. Depending on how strongly flavored your olive oil is, you may want to use about half truffle olive oil to half regular. And while the truffle note imparts a more complex, unexpected flavor, this recipe tastes great with regular olive oil too.
ingredients
- 4 oz (1/2 cup) Popcorn Kernels
- 3 Tablespoons Vegetable Oil
- 1/4 Cup Truffle Olive Oil (or 2TB truffle olive oil & 2TB regular olive oil)
- 1.5 oz (3 1/2 Tablespoons) Buttermilk Powder
- .5 oz (1 Tablespoon) Powdered Milk
- 3/4 - 1 Teaspoon Table Salt, to taste
- Fresh ground black pepper, to taste
deviations & tips
- Substitute some or all of the truffle olive oil with regular olive oil.
- I use 2 TB of Olive and Marlowe white truffle olive oil to 2TB regular olive oil.
- Don't be shy about adding that fresh ground pepper!
prepare the popcorn
Add 3 tablespoons vegetable oil along with popcorn kernels. Cover pot with aluminum foil and use a knife to poke holes in the top. Heat over medium. When you start to hear the oil sizzle, occasionally shake pot. When you hear the popcorn pop, shake pot almost constantly to keep popcorn from burning. This will take about 3 minutes. If you can count to 3 between "pops", remove popcorn from heat.
Drizzle olive oil over prepared popcorn and stir until completely incorporated.
prepare the spice mix
In a small mixing bowl, combine buttermilk powder, milk powder, about 3/4 teaspoon of salt and some fresh ground pepper.
assembly
Sprinkle spice mix onto popcorn and and stir until evenly distributed. If there is a surplus of powdered mix lingering in the bottom of the pan, keep stirring until most of it is incorporated. Taste and add more salt and pepper if desired. Enjoy immediately or store in an airtight container or mason jar.
