Sunday, October 4, 2009

The Most Decadent Popcorn, Evah!

To combat the Autumn in Denmark, Danes do the "hygge" thing. They make tea, light candles, snuggle and under afghans with a good book, if they don't just go whole hog and bring the duvet into the sofa. That is one of the many variations at least. We do a Blockbuster run, renting 4-5 dvds at a go, splurging on hot cocoa and popcorn (and maybe a mixed bag of sweets after the kids are asleep).

I have slowly learned to elevate popcorn to a new level, beyond the salt, beyond the melted butter. It took me a while to catch on. My first lesson was this one at Everybody Likes Sandwiches. Then, I turned on to truffle oil, and now I can never go back. The truffle oil I use os diluted to begin with, the stuff is potent I tell you!

I fry my popcorn in a big pot, in the old fashioned manner. I use cold pressed virgin coconut oil in the pot, for that genuine cinema popcorn effect. I melt a good 50-60 grams of butter, and when that's melted and taken off the heat, I add just 1-2 tsp. of truffle oil to it. Mix it well with the finished popcorn, adding a good sprinkling of sea salt as you go. Some call for a handful of shredded parmesan to top it all off as well. Divine. And for all the luxury it exudes, it goes down very well with hot cocoa and dvds.


Anonymous said...

Hi, my baby and husband love popcorn, I'd like to surprise them with this but I have a question. Do you add the butter and truffle oil after the popcorn is fried. All that I do is fry the popcorn with canola oil.\
Alexandra from Rungsted.

Anonymous said...

Hi Alexandra,

Yes, the popcorn is fried and ready before I add the extras :-)

Zarah Maria said...

Oh. My. God. DECADENCE! I LOVE it! :D

Anonymous said...

Make it, make it!!! And tonight I added truffle oil as a finishing touch to a cauliflower soup. Yum! That stuff is turning out to be really versatile actually.