This was just a little idea that I wanted to try out, and seriously, it is so good we filmed it! Super easy, super quick, and DELISH! We even featured it in our Truffle Kerfuffle masterclass in Pemberton because, well, why wouldn't you?
I don't really like air popped popcorn, it loses something without a bit of fat in my opinion. So this is done in the more old fashioned and traditional way. No Thermomix involved! So here are just a few popcorn popping tips;
Each kernel of popcorn contains a small amount of water which, when heated, turns to steam. This steam builds pressure. When the pressure reaches about 135 pounds per square inch, the kernel will explode.
Use oil to pop on the cooktop. It generates heat better than butter and will not burn. Butter is full of milk solids which although delicious, will make the popcorn soggy.
ERGO...to add buttery goodness afterwards, use clarified butter. This is easily homemade; Check an excellent tutorial HERE.
Place the oil and 3 un-popped kernels of corn onto the heat at the same time. When those kernels pop, the oil is hot enough to tip in the whole amount of corn.
Using a heavy based pan is preferable as you will get a more even heat distribution and less 'old maids' as a result. (Old maids refer to un-popped kernels, or dry kernels...not sure this is politically correct anymore, but there you go!)
1/2 cup un-popped kernels will give you approximately 10 cups popped popcorn.
Flavours are as limitless as your imagination, I have a delicious recipe Popcorn, Pretzel Nutty Butter Toffee that you should check out as well.
Of course this popcorn is a little more upmarket and elegant than your usual movie cinema offering, so get dressed up, put those pearls on and pop some corn dahlings. You will find it hard to go back to ordinary popcorn! Sorry about that.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 60 Grams butter whether you clarify or not, up to you BUY
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1/4-1/2 Cup popcorn kernels
- 3-4 Tablespoons parmesan cheese finely grated with microplane plus more if needed
- 2-3 Tablespoons black truffle, finely grated with microplane plus more if needed
- 1-2 Pinches pink salt flakes BUY
Melt the butter in a heavy based saucepan with a lid that you plan to use to pop the corn in. Remove and set aside.
Add EVOO to the pan along with 3-4 kernels of corn and heat to a medium high heat. When the corn pops, add the remaining popcorn and allow to fully pop, shaking as needed to keep it all moving.
When it is popped, transfer to a large bowl immediately to prevent any burning.
Toss through the remaining ingredients to taste including the melted butter and serve immediately.