Ask a humorless chef about truffle oil and he will probably give you a line of starch about what a laughable substitute it is for actual truffles and that his lesser colleagues only use it to trick crude diners into thinking they are getting something special. Ask a fun chef and he will tell you that he keeps a bottle in the kitchen to drizzle on the slices of pizza he picks up across the street at the end of the night. We lean toward the latter attitude in our home kitchens, and this white truffle popcorn is precisely why.

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Recipe after the jump.

1/4 c organic popping corn
3-4 Tbsp grapeseed oil
1/2-1 Tbsp white truffle oil
1 tsp kosher salt

Pour both oils into a good sized pot (ideally a cast-iron one) over medium-high heat. Adjust the ratio of the oils based on how much truffle flavor you want remembering that a little bit goes a long way. A note: It is well-worth buying an expensive truffle oil with real truffle flavoring as opposed to a cheaper one that is likely artificially flavored. Drop one kernel of popcorn into the oil and keep an eye on it. When it pops, the oil is hot and you can pour in the rest of the popcorn. Put the lid on the pot, but leave a small gap for steam to escape.

In a matter of seconds, you will hear the popcorn snapping inside. Every couple of minutes, secure the lid and, holding the pot with a dishtowel (it is hot) give it a shake to stir the kernels around a bit. When the popping sound stops coming, throw in the kosher salt, put the lid back on and shake it up again. Eat and sing the praises of truffle oil.

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