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.

4 comments:

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.\
Thanks,
Alexandra from Rungsted.

Jennie 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

Jennie 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.