Dec 302014

Happy almost New Year! Although 2014 has been an incredible year, I am even more excited for 2015. In 2015 I’ll become an aunt (for the second time), become a wife (for the first time, thankfully), and will start my dietetic internship so I can FINALLY become a registered dietitian. A new year as big as this one calls for something especially fancy: enter truffle oil.
Santa knows me so well and slipped a little bottle of the this delicious delicacy into my stocking this year. Not surprisingly, it didn’t take me long to start using it.
This recipe is the perfect upscale munchy for your New Year’s Eve party. Despite the impressive flavor, it’s super easy to make. Simply pop some corn (either air popped or with oil in a pot), toss with truffle oil, plenty of salt, pepper, some parmesan and a few fresh parsley flakes for color.
Nutrition Highlights: Although truffle oil seems decadent, it’s really similar to olive oil in it’s nutrition (as the base to most truffle oils is actually just olive oil). Used in moderation, it’s a healthy source of monounsaturated fat. Popcorn is a much healthier snack than most other salty snacks like pretzels and chips. That is because it’s all natural and minimally processed (it’s really just corn that you pop, duh) and very high in fiber to keep you full. The parmesan cheese in this recipe adds a great savory, saltiness, but you can just as easily leave it out if you want the recipe to be lower in fat and/or vegan.
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Truffle-Parmesan Popcorn
makes a big old bowl of popcorn (about 12 cups)
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What’s in it:
1/3 cup popcorn kernels
2 tablespoons sunflower seed oil (or other high smoke point veg oil)
2 teaspoons white or black truffle oil
Salt and pepper to taste
3 tablespoons finely grated or shredded good parmesan cheese
2 tablespoons finely chopped fresh parsley

How to make it:
1. Pop your corn. For oil popped corn, place the oil in the bottom of a large pot along with 3 popcorn kernels and cover. Heat over medium high and wait until those kernels pop (that’s how you know the oil is ready). Once they pop, quickly add the remaining kernels and cover the pot. As the kernels start to pop, shake the pot frequently to allow the air to escape and prevent the popcorn from burning. Once the popping slows or stops, remove from the heat.
Note: Don’t want to pop your own corn? Buy PLAIN, natural microwave popcorn bags and pop a few bags instead.
2. While still in the warm pan, drizzle with the truffle oil, sprinkle with salt and pepper, 2 tablespoons of the parmesan and 1 tablespoon of the parsley. Shake so all the popcorn is evenly coated. Taste and add additional oil/seasoning as needed.
*Note: I do this in the still warm pan because I find the salt sticks better to the kernels when they’re still warm.
3. Transfer the popcorn to a serving bowl and top with the remaining tablespoon of cheese and parsley. Enjoy the truffley goodness!
Here’s to a happy and healthy 2015!

  2 Responses to “Truffle-Parmesan Popcorn”

  1. Hey Marissa! I just found your blog and I love it! Keep up the awesome work! I have just a few questions for you? What’s the difference in black and white truffle oil? which one is better for you? which one do you use the most? I wonder if you can purchase it online?

    • Hi Juliet! I’m so glad you like the blog :). I actually think there is very little difference in both nutrition and flavor of black vs. white truffle oil. I have a small bottle of each and actually can’t taste the difference! I bet you can buy it online but most specialty grocery stores will have it as well (like a whole foods or a gourmet market). It’s a bit pricey but the flavor is so great for a special occasion!

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