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Chilli, Truffle Oil and Parmesan Popcorn
Richard Bewley
5
from 1 vote
Print Recipe
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings
2
Ingredients
1 1/2
tbsp
22.5ml chilli infused oil
75
g
popcorn kernels
25
g
Parmesan cheese
finely grated
freshly milled black pepper
1/2
tsp
sea salt flakes
1
tbsp
truffle oil
Instructions
Heat 1.5 tablespoon chilli oil over a medium heat in a large saucepan with with a tight fitting lid. I use a glass lidded pan for visibility.
Carefully place 3 popcorn kernels into the oil, and cover.
Once the 3 kernels have popped, remove the pan from the head for exactly 30 seconds.
Return the pan to the heat, and add 75g popcorn kernels. Swish the kernels in the oil to ensure that they are all evenly coated in the chilli oil.
Replace the lid, and wait for the kernels to pop, shaking gently from time to time. Do not remove the lid whilst the kernels are still popping.
Once popping has died down (you may still hear some sporadic pops), give the pan a final shake and remove from heat.
Allow to cool for 2 minutes.
Using a microplane or fine grater, grate the Parmesan cheese and mix through. Feel free to add more and repeat.
Season with sea salt flakes, freshly milled black pepper, and the drizzle over a little truffle oil and mix through.
Pour our into a serving bowl and enjoy.
Notes
The heat from the chilli oil may surprise you. You can always start by combining chilli with normal oil and increase the ratio as you see fit.