My family has been living without a microwave for over 6 months now. Admittedly, the only thing I miss it for is reheating leftovers for lunch, steaming broccoli and making popcorn.So I had been eyeing a stovetop popcorn popper for a while, and on a recent trip to Bed, Bath and Beyond my impulses got the better of me.
Well, the family loves the Whirley-Pop! This popper cooks the corn in the same amount of time as the microwave and I have yet to burn a kernel. I can’t say that about my microwave efforts). The Whirley-Pop stirs the corn as it pops and claims to make “movie-style popcorn.” The girls love to stir it. Serve it up inadorable red and white striped “fresh popcorn” boxes, the kind you see at carnivals and such. (I got mine at Cost Plus World Market.)
Here’s a great recipe for Truffled Popcorn, inspired by a recipe found in an article about Super Bowl snacks in Food and Wine.
Truffled Popcorn
Author: Inspired by a recipe in Food & Wine
Recipe Type: appetiser
Prep Time:
Cook Time:
Total Time:
Serves: 3
Ingredients
- 6 cups plain, popped popcorn (unbuttered)
- parmigiano-reggiano
- 2 Tblsp melted butter
- truffle salt
Instructions
- Place the popped corn in a large bowl.
- Grate some parmigiano-reggiano over it with a microplane.
- Pour a couple of tablespoons of melted butter over it and add a couple of pinches of truffle salt. Toss.
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