This week I made popcorn. Not pre-popped from a bag or from a microwave. Homemade popcorn, made right on the stove… And it was delicious and easy!
Parmigiano Reggiano Truffle Salt Stovetop Popcorn, recipe adapted from Simply Recipes
1.5 Tbsp grapeseed oil (or any high smoke point oil)
1/2 cup of high quality popcorn kernels
Truffle Salt to Taste
Freshly grated Parmigiano Reggiano
A drizzle of truffle oil
Large sauce pan with a lid
Other flavor options include classic salt and butter, salt and pepper, hot sauce, cinnamon, curry, whatever you fancy!
Set the pan over medium-high heat and drizzle the grapeseed oil. Add to the pan 3 popcorn kernels and cover with the lid.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Add a conservative amount of the truffle salt. Cover, remove from heat and count 30 seconds.
This method 
first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat and keep the lid slightly ajar. The popcorn should begin popping soon, and all at once. Once the popping really gets going gently shake the pan by moving it back and forth over the burner.
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
The Daily Batch 