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Chilli, Truffle Oil and Parmesan Popcorn

Chilli, Truffle Oil and Parmesan Popcorn

Richard Bewley
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.