Food. Life. Travel

Black Pepper and White Truffle Salt Kettle Corn: Recipe

Aside from being an ice cream lover, I am also a big fanatic of popcorn. And not just any kind of popcorn but rather gourmet popcorn. The kind that is indulgent and decadent but also has an air of je ne sais quoi. Hence why I want to share with you my recipe for Black Pepper and White Truffle Salt Kettle Corn.

With Christmas around the corner, I know many of us are looking for different gift ideas. I am a fan of food gifts! Who doesn’t love food? I think that Black Pepper and White Truffle Salt Kettle Corn makes for the cutest gift for friends and acquaintances this Christmas season. It is so easy to make the presentation fancy and festive.

I decided to place (the cool) popcorn in a plastic bag, tie it with some pretty baker’s twine and attach a cheeky gift tag. Can we talk about how cute the gift tag is? I found them at a craft market a year ago.

Christmas is a super festive time. I personally love how I can dedicate more time to make tasty treats (and in indulge in eating them all!).

If you are looking for a cute gift idea, or a tasty snack to munch on while binge-watching your favorite shows, I think that my recipe for Black Pepper and White Truffle Salt Kettle Corn is a perfect choice!

GOURMET POPCORN

The thing about gourmet popcorn is that it doesn’t need to be super fancy or contain expensive ingredients. Sometimes it is one ingredient that really stands out. For me, that ingredient is white truffle salt. 

I was introduced to white truffle salt a couple of years ago at a gourmet oil and vinegar. I was in search of truffle oil and they recommended the salt as an alternative. BEST ALTERNATIVE EVER.  I ended up sprinkling the salt on my popcorn and other food items over the years.

White truffle salt is a less expensive than truffle oil. It also lasts way longer and packs a more potent flavour profile. As such a little goes a long way.

This recipe isn’t the same without the white truffle salt, so I encourage you to purchase it. Trust me you will thank me!

Aside from that, the rest of the ingredients are pretty simple and making the popcorn itself is super fast.

Speak of which – I have the easiest way to make popcorn on your stove. This comes after years of using the microwave, then an air popper, and finally burning my stovetop popper with coconut oil. After all of my experiences (and subsequent failure), I fiiiiinaaallly found the perfect method for stovetop popcorn. And I am happy I can share it with you!

No more burnt popcorn anymore. Once you try my method you will never go back! 🙂

 

BLACK PEPPER AND WHITE TRUFFLE SALT KETTLE CORN

The flavour profile of this popcorn is sweet (kettle corn), spicy (black pepper) and savoury (white truffle salt). It is the holy trinity of popcorn flavours. One batch may not be enough because this recipe is highly addictive!

Black Pepper and White Truffle Salt Kettle Corn.

Sweet, spicy and savoury gourmet popcorn. 

Ingredients

  • 3 tbsp canola oil
  • 1/3 cup popcorn kernels
  • 1/8 cup cane sugar (about 2 tablespoons)
  • 3 tsp freshly ground pepper
  • white truffle salt
  • butter infused olive oil (optional)

Instructions

  1. In a heavy bottom saucepan, heat 3 popcorn kernels and the oil on medium high heat. Cover with a lid. Wait until the 3 kernels pop and immediately remove the saucepan from the heat. 


  2. Add the rest of the popcorn kernels, the sugar, and the black pepper. Stir it so that the kernels are coated evenly with the sugar and pepper. Cover with the lid and let it rest off the heat for 30 seconds. After the 30 seconds are done, place the saucepan back over medium-high heat (still covered).


  3. Shake the popcorn frequently, removing it from the heat and back on it while shaking, so that it does not burn. You want to hear frequent popping, once the popping has slowed down (about 2-3 seconds between pops), remove the saucepan from the heat and transfer the popcorn to a bowl. 


  4. Sprinkle with 2-3 pinches of white truffle salt and if using, 2 teaspoons of butter infused olive oil. Toss the bowl to evenly distribute and coat the rest of the popcorn. Serve immediately. 


Recipe Notes

* Because there is sugar, you have to ensure that you are using a heavy bottom pan and that you are FREQUENTLY shaking the pan (i.e. removing it and replacing it back on the burner). If you do not, you WILL burn your popcorn. Burnt popcorn tastes disgusting... and you will have to throw it away. 

I recommend removing the popcorn the minute you start to hear it popping a lot and check to see if it is fully popped. If so, you can remove it and you're good to go. If not put it on for a few more seconds. 

***

FUN STORY, I ONCE TRIED COOKING POPCORN ON THE STOVE TOP WITH COCONUT OIL AND ENDED UP BURNING THE PAN I WAS USING AND CAUSING THE FIRE ALARM TO GO OFF. HOWEVER, I HAVE PERFECTED MY METHOD OVER THE YEAR SO YOU CAN TRUST MY RECIPE. I THINK THAT YOU WILL FIND MY RECIPE FOR THIS GOURMET POPCORN TO BE ABSOLUTELY  DELICIOUS AND ADDICTIVE!

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