I have a new addiction but luckily this time, it’s not quite as unhealthy as my last (ahem … Kit Kats) or budget-breaking as the one before that (ahem … fresh oysters from the Pacific Northwest). It’s all my friend Jennifer’s fault. She gushed on about her new popcorn maker—the stand-alone, old-fashioned design complete with the crank to empty the popping bin.

It’s an absolutely impractical space-hogging small kitchen appliance that only people who have a popcorn fixation (moi) could justify. And so there it sits on my kitchen island, taking up 55% of the counter footprint, leaving no room for anything else.

Of course, my husband Scott just shakes his head and says, “We’ll see how long this popcorn thing lasts …” So what am I to do? Well, I make popcorn. Buckets of it. Every few hours.

Okay, so honestly, my addiction isn’t so much eating the popcorn but rather making it. And if I have to hang my head in shame, stand in the corner, and really, really dig down deep for the absolute truthful answer, the popcorn-making frenzy is all about warding off the “I told you it was a bad idea” thing from Scott!

C’mon, please tell me you do the same thing too?

 
Of the gazillion popcorn combos that I’ve made (and have sourced from Twitter friends!), my favorite is the Popcorn with Parmesan and Truffle Oil. It’s a great way to glam up the humble popcorn! (Though I think popcorn stopped being humble the moment I bought that fancy $80 popcorn maker.)

The first step is to pop yer corn. If you’re doing the microwave thing, make sure you get plain popcorn. If you want to make popcorn on your stove (like your grandma use to do), here’s a recipe from Elise.

Once it’s popped, put the popcorn in a large bowl and drizzle just 1/4 to 1/2 teaspoon of the truffle oil (truffle oil is very strong!). If you have an oil mister, even better.

 
Mix it all about. The oil goes first, so that it coats the popcorn and gives the salt and parmesan something to stick to.

 
Now add the sea salt. It’s gotta be good sea salt, like my favorite flaky Maldon sea salt. Hey, if you’re gonna use truffle oil and good parmesan, you might as well use good salt!

 
And then add a generous grating of good quality parmesan or pecorino.

 
To finish, just because this is glam popcorn, I use a vegetable peeler to add some nice shavings of parmesan on top.

 
What’s your favorite popcorn flavor? Got any creative ideas for me? I’ve got at least another 2 weeks of popcorn frenzy before I can safely retire the monster in my garage AND minimize the “I told you so’s.”

 
Hugs and kisses,
Jaden

 
 
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Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes in her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!