bowl: Real Mud Pottery by Abbie Demmitt

I’m a stove-top purest. Growing up, popcorn was made weekly at our house, whether for movie night or a just-because snack, my mom always popped the popcorn with her trusty, stove-top, Whirley Pop. The closest I’ve come to my childhood popcorn is skillet style (see end of recipe). I’ve also jazzed up my popcorn, in an effort to enjoy one of my favorite flavors – The Truffle.

• Prepared popcorn, according to your preference
• Truffle Oil (White or Black, which ever fancies your palette)
• Fresh Parmesan, Grated
• Fresh Italian Parsley, Chopped

Spread prepared popcorn on jellyroll pan (cookie sheet with edges). Drizzle with Truffle Oil and toss so popcorn is lightly coated. Generously, grate fresh parmesan over the popcorn and sprinkle with chopped parsley. Broil in oven until cheese is slightly crisp, sticking to popcorn. Salt to your preference and enjoy!

Stove-Top Popcorn

Oil (I like to use Olive Oil, but taste-wise Canola is usually preferred.)

Popcorn

Heat oil in skillet and place three kernels in the pan and cover. When the kernels pop, you know the oil is ready. Carefully pour in popcorn kernels into skillet and cover. Shake skillet frequently in an effort to prevent the popcorn from burning.