Truffle Popcorn with Rosemary-Garlic Butter Recipe
This truffle popcorn with rosemary-garlic butter recipe is the best for movie night! Freshly popped popcorn kernels are tossed with a rosemary and garlic infused butter, and seasoned with your favorite truffle seasoning!
It only took 10,357 days of this pandemic (or is it 10,358?), but I think I did it.
I watched every movie on Netflix.
This weekend, I was deep cleaning the house to give myself something to do that felt productive but also wasn’t work, and I wanted to watch a movie as I cleaned. I swear it took 30 minutes of navigating all our streaming devices to finally settle on something I hadn’t seen. First I watched The Lie (I actively rooted against every character, even the minor ones), then I watched the 2007 Land of the Lost (also terrible, but this scene aged quite nicely), and finally The Premonition, which made me actively hate Sandra Bullock, something I would have previously thought to be impossible. I don’t think any had over 25% on Rotten Tomatoes.
With all the movie watching we’ve done this past year, it’s probably no surprise that we’ve done quite a bit of popcorn eating too. Can you think of a more perfect movie snack? Light, airy, slightly crunchy and salty, it’s the best for mindless eating. Which yes, is a totally OK thing to do! We don’t have to meditate over all our meals to be a mindful eater! Mindlessly munching on food while engaging in a soothing activity can be a relaxing and enjoyable activity, if you’re giving yourself permission to enjoy it.
Since we’ve been popping a lot of popcorn at the Hartley household, we’ve become old pros at it. We’ve tried a ton of fun flavors and mix-ins, including parmesan herb, mixed with crushed kale chips, and maple glazed with chocolate chips, but this truffle popcorn with rosemary-garlic butter is definitely my favorite. I mean, with truffles, how could it not be?
How to Pop Perfect Popcorn at Home
The only equipment you need to make this truffle popcorn (or any other flavor you desire) at home is a large skillet with a tight fitting lid. If you’re doing a bigger batch, you might want to use a large dutch oven. Just remember that when popcorn pops, it takes up a lot more room and you don’t want it overflowing. I use a pretty inexpensive 10-inch stainless steel skillet from IKEA which holds popcorn from up to 1/2 cup popcorn kernels.
The other key to making perfect popcorn at home is using the right oil. Buttered popcorn, like this truffle popcorn with rosemary-garlic butter, is delicious, but butter works best when you pour it on afterwards. Otherwise, it burns a bit while popping. Sometimes I use extra-virgin olive oil, which adds nice flavor, but my personal favorite is coconut oil, which adds nutty flavor. It’s actually what movie theaters use to make popcorn (sigh…remember movie theaters?).
To make popcorn at home, simply heat coconut oil (or whatever other oil you’re using) in a skillet. When it’s melted, add the popcorn kernels, put on the lid, and give it a good shake to cover all the kernels in oil. Continue to cook covered over medium-high heat, shaking it over the heat source frequently to keep from burning and evenly distribute the heat. When there’s three seconds between pops, your popcorn is ready!
How to Flavor this Truffle Popcorn Recipe
To make this truffle popcorn recipe, you can flavor it with either truffle oil, truffle salt, or truffle seasoning. And I guess if you’re a total baller, you could use actual shaved truffle. If so, please invite me over.
Truffle salt contains actual bits of truffle, while truffle oil is made with olive oil enhanced with a chemical compound that gives it a truffle flavor. Remember, everything is a chemical, even good ‘ole H2O. However, because of that I hear from the foodie types that truffle salt tastes better and that truffle oil is “putrid.” Whatever. I like it. My favorite brand is La Tourangelle, or there's a cute little olive oil store in our neighborhood that sells it. If using truffle salt, I like Another option is to sprinkle on truffle seasoning before serving. I have this truffle zest seasoning from Sabatino Tartufi. Whatever you use, this truffle popcorn recipe is delish!
How to Make Rosemary-Garlic Butter for this Truffle Popcorn
A rosemary-garlic infused butter takes this truffle popcorn butter up another notch. As previously mentioned, I don’t like popping popcorn in butter, since it tends to burn. But I do love pouring melted butter over the top before serving. Melting it with fresh rosemary and minced garlic infuses it with flavor that allows it to spread evenly over the popcorn.
In making the rosemary-garlic butter for this truffle popcorn recipe, I recommend using salted European-style butter, which a higher butterfat content. Using salted butter also helps evenly distribute the salt over the popcorn kernels.
Be careful not to let the garlic burn when you’re melting it, as burn or browned garlic has a bitter, off taste. I like to let it sizzle for about a minute, then take it off the heat and let it infuse a bit in the hot butter while the popcorn pops.
If you like this truffle popcorn recipe, follow my snack recipes pinterest board for more inspiration.
This truffle popcorn recipe was originally published February 2015. Recipe, images and text have been updated to give you the best possible content!
Truffle Popcorn with Rosemary-Garlic Butter Recipe
Makes 1 big bowl
Ingredients:
2 tablespoons coconut oil
1/3 cup popcorn kernes
2 tablespoons salted butter, preferably the higher fat European variety
Leaves from 2 sprigs of rosemary, finely minced
2 garlic cloves, minced
Truffle oil, truffle salt or truffle seasoning
Instructions
First, make the rosemary garlic butter. Place butter, rosemary and garlic in a small pot on medium heat. Cook until butter is melted and sizzling a bit. Let cook 30 seconds, being careful not to burn or brown the garlic, which will give it off flavors. Pour the butter into a bowl and set aside.
Heat coconut oil in a lidded skillet on medium high heat. When melted, add popcorn kernels, immediately cover with a tight lid and shake back and forth over the stove top. This helps prevent burning and evenly distributes the heat over the kernels.
Continue to cook, being sure to shake every so often, as the kernels pop. When there are about 3 seconds between pops, most should be popped. Remove the lid, pour the butter over the top, add desired truffle seasoning, and place the lid back on. Give it a few good shakes to evenly distribute the butter and seasoning. Pour into a large serving bowl and enjoy.
If you like this truffle popcorn recipe, you might also like:
Nori Popcorn
Indian-Spiced Guacamole with Naan
Whole Grain Chex Mix
