Whether you’re obsessed with Game of Thrones or not (um HELLO season finale this weekend!!!) you’re going to LOVE this Homemade Truffle Parmesan Popcorn for all your summer epic TV bingeing needs.
I didn’t actually start making homemade popcorn until last year (I know, where have I been, living under a rock?!) and I’ve been obsessed ever since with trying out different flavor combinations. From the classic (sea salt and ghee) to adding a little bit of garlic or herbs, some cheese, truffle salt, or all three (THE BEST), and even trying to make my own kettle corn (didn’t go so well, but I’ll keep trying!).
CAN WE TALK Thrones though?! No spoilers (for this past week’s episode). So if you don’t watch thrones or don’t care or you’re one of those people who can’t stand the thought of one more person talking about it, FINE, just scroll to the recipe like you’re probably going to do anyway.
This wait in between episodes is painstakingly slow BUT I kind of love it too. Brings me back to the days (slash years) between the Harry Potter books’ release dates when everyone was theorizing left and right who was going to die, how it would happen, and who would win in the end. I LOVE IT. Because there are so many different theories that make complete and total sense from a character arc perspective – and for every theory that actually makes sense, there are a hundred crackpot theories to go with it – that who knows, may or may not actually come true because they have gone in all sorts of weird directions with this last season.
I’M JUST REALLY EXCITED MMKAY. And whether you watch or not (or have a million crackpot theories or not) you’ll appreciate this delicious Homemade Truffle Parmesan Popcorn.
- 4 Tbsp organic corn kernels
- 2 Tbsp coconut oil, for the pan
- 2 Tbsp unsalted ghee or butter
- ½ tsp truffle sea salt (optional)
- ½ tsp garlic powder
- ¼ tsp fresh ground black pepper
- fresh grated parmesan (or pecorino) cheese, for serving
- optional: fresh picked thyme
- Heat a medium-large skillet on high heat with the 2 Tbsp coconut oil. Once hot, add the popcorn kernels in a single layer, give them a shake, and pop a lid on the pan.
- Turn the heat to medium. Cook for about 5 minutes, shaking the pan every so often. The popcorn is done when most of the kernels have popped and there are about 2-3 seconds between pops.
- Meanwhile, melt the ghee in the microwave.
- Once the popcorn is done on the stove, transfer it immediately to a large bowl and toss with the ghee, sea salt, and garlic powder. Use a grater to shred parmesan cheese and grind black pepper on top. Add some fresh thyme if you liked because oh you fancy, huh.
- Serve warm. DEVOUR.
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Elote (Mexican Street Corn Dip)
Strawberry Basil Guacamole
Tostones & Fry Sauce
Truffle sea salt AND garlic AND Parmesan? This is just the best thing ever!