There are three just-cooked scents that will put anyone’s flavor anttanae on high alert: Popcorn, bacon and chocolate chip cookies. You can smell ’em as soon as your foot hits the threshold and like a treat-obsessed dog of any size you go straight for the goods to sample a bite.
So what would it taste like to have all three of these in one taste treat delight? Sorry, but you won’t find out in this post.
What I will be sharing with you is the savory side of popcorn, the sultry side, the 50 Shades of Grey side of popcorn. Or is 50 Shades of Grey already a “so 2012” reference that I’ve shown my true behind-the-times colors?
Now, I’m assuming you’ve munched on popcorn: Caramel corn, movie-like-butter-flavor and maybe even chocolate. And you’ve savored bacon. Unless you’re vegan/vegetarian. And who doesn’t love the stinky cheese popcorn that’s delivered by corporate salesmen at the holidays to keep the entire staff satiated and happy? The kind that stains your popcorn-dipping fingers orange but you just can’t seem to say, “No thanks,” to.
But have you ever had the pleasure of making the acquaintance of truffle salt?
I hadn’t experienced truffle salt before attending a cooking demonstration at our local Viking Cooking School a few years ago. In fact, I can’t even remember what the dish was that I tasted it upon, but I absolutely remember having my socks knocked off when I did.
Just a little dip of my pinkie into the salt, swiftly transported to my tongue and I was jettisoned back to 4th grade and the first time I tried Pop Rocks. Flavor explosions going off all over the place in my mouth.
Now, those exploding bursts were what it was like just eating the salt straight from the jar. But when sprinkled on noodles, mixed into butter, on dusted on STEAK—be still my heart—this accent is just about the only accompaniment you need to impart some serious flavor.
Needless to say, I had to make truffle salt a part of my pantry. The salt is spendy for sure, but because it’s so concentrated in flavor, and used in such small amounts, I’ve found to be well worth the investment.
With movie awards season at our feet, Superbowl parties that will soon be in full swing and not to mention the luxury of winter’s lazy, cozy-up on snowy weekends, savory flavored popcorn, especially when kicked up to the stars in flavor, is begging to be had.
You can serve in a big bowl for quick, dipping hands, or make individual portions in these parchment tulip cups.
Get out the dental floss people, it’s popcorn time.
- 8 cups popped popcorn
- 4 slices bacon
- 1 stick (8 tablespoons) butter
- 1 teaspoon truffle salt
- ½ cup finely grated parmesan cheese
- Pour popcorn into a large bowl and set aside.
- Arrange bacon side by side on a plate lined with parchment paper. Cover with another sheet of parchment paper or microwave-safe cover and cook on high for 4-6 minutes. Rotate the plate half way through cooking so bacon cooks evenly. Place bacon on a paper towel lined plate to drain, then crumble or slice into small pieces and add to popcorn.
- Add butter to a microwave safe bowl and heat on high for 30 seconds. Rotate and heat for another 15-30 seconds, watching to be sure it doesn’t boil over.
- Pour butter over popcorn then sprinkle with truffle salt. Mix to combine. Then add parmesan cheese and toss to coat. Serve warm or at room temperature.
I do love the sweet side of popcorn, but adding ingredients that are more savory and even a little spicy is a great alternative to the norm, and a surprise taste treat for guests. Here are a few foodies who are on the same flavor train.
Liren pays heed to health concerns about microwaved popcorn and has taken her popcorn to the stove to put an Asian spin on Kitchen Confidante’s Sweet and Spicy Wasabi Popcorn.
An ode to memories of dad, Lisa pulls out the cast iron skillet to create Authentic Suburban Gourmet’s Garlic, Thyme and Parmesan Popcorn.
Olga skips the microwave too and goes old school popping with a savory, earthy twist in Mango & Tomato’s Smoked Paprika, Black Pepper & Parmesan Popcorn.
Oh no, here I go again with my obsession of Mexican infusion, but Lisa’s flavor bursts are too tempting not to share! Check it: With Style and Grace’s zesty Chili Lime Popcorn—with or without tequila…your choice.
Shanon kicks up the heat thanks to a dose of Sriracha then brings it on down a notch or two with cool Ranch flavor in The Curvy Carrot’s Sriracha Ranch Popcorn.
For an additional list of seasoned popcorn recipes, visit the gals at the Food Matters project for link-up love and plenty of food blogger’s amazing popcorn recipes and link up your own favorite recipe too.
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