truffled umami popcorn

Let me say a very heartfelt thank you to all of you who followed along with my recipes this year. Experimenting in the kitchen has always been my fun and creative outlet (especially during “unprecedented times”), so I thank you for sharing in that with me. I always get a bit sentimental with my last post of the year, and this year I wrote you a little toast, or if you’d like to think of it this way, a blessing. Happy New Year to all!

A toast
to those who are tired, hopeful, or unsure
to the parents, the caregivers, the frontline workers
to those who have lost loved ones
or welcomed new life this year
to our collective resilience, our faith, and our prayers
I wish you at least a moment, a pause
to be with those you cherish, give thanks
and welcome the new year

makes roughly 9 cups of popcorn

2 and 1/2 tablespoons nutritional yeast*
1/2 teaspoons garlic powder
1 and 1/4 teaspoon onion powder
1/2 teaspoon sea salt, plus more to taste
3 tablespoons canola oil, or any neutral tasting high heat oil
1/3 cup popcorn kernels
1 tablespoon grapeseed oil, or any neutral tasting oil
1 teaspoon white truffle oil, plus more to taste**


1. Combine the nutritional yeast, garlic powder, onion powder, and sea salt in a small bowl. Set aside.

2. Place a large, heavy bottomed pot or dutch oven on the stove. Add the canola oil and 3 unpopped popcorn kernels and place a lid on the pot. Turn the heat to medium-high and when you hear the kernels pop, add the 1/3 cup of popcorn kernels. As the kernels pop, shake the pot every 15-30 seconds to keep the kernels from burning. When approximately 10 seconds lapses in between pops, remove the pot from heat.

3. Spoon the popcorn into a large mixing bowl (being careful not to include any unpopped kernels). Gently toss the popcorn with a large spoon and at the same time very slowly drizzle on the grapeseed oil. Repeat the same method with the truffle oil. Sprinkle half of the prepared spices onto the popcorn and toss the popcorn well. Sprinkle on the remaining spices and toss the popcorn some more. Taste the popcorn and see if it needs more truffle oil or salt (I usually end up adding more of both). This is best eaten the first day but any leftovers can be stored in an airtight container.

*note if your nutritional yeast is plain or a seasoning blend…the seasoning blends usually contain salt, in which case you may need to decreased the added salt

**any kind of truffle oil will work, though I prefer white truffle oil for this recipe

2 thoughts on “truffled umami popcorn

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