Truffle Butter Popcorn

Lori & Paul, Burp!

One of our very favorite preservation techniques is compound butter. It is a snap to make, and is a most excellent way to preserve the fleeting flavor of even the most transient of seasonal items, such as ramps, green garlic or wild mushrooms. It also happens to be a brilliant way to make the most of expensive or unique items. Take for instance, the truffle.

We won’t lie. if you’ve never eaten a truffle before, we are prepared to go on record saying that they are as good as people say they are, probably better. They are, in fact, one of the best things we have ever ingested. But, truffles are also undeniably expensive. So, what if we told you there was a way to take just a scant ounce or two of those deliciously earthy delights, and transform them into a virtual bounty of delicate truffle flavor?

Enter truffle compound butter. You’ll love its versatility and the way it delicately flavors even the humblest of dishes with its woodsy flavor. It takes just minutes to make, and the finished butter will last for at least six months if kept in the freezer. Best of all, one small truffle and a pound of butter gives you meal after meal of delicious truffle flavor.

And while you’re making truffle butter, why not try this delicious popcorn? It’s perfect fancy date night fare, especially when served alongside your favorite movie with a tall glass of sparkling wine.

Truffle Butter Popcorn with Parmesan and Rosemary

By Lori & Paul
Makes 4 servings


1/3 cup popping corn
3 tablespoons coconut or olive oil
2 tablespoons truffle butter*, melted
2 teaspoons chopped fresh rosemary
Finely grated Parmesan Cheese, to taste


Melt coconut oil in the bottom of a heavy 4-quart saucepan with a lid. Add popcorn, swirling to coat with oil. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows, and pour popped kernels into a large bowl. Toss with melted truffle butter, rosemary, and Parmesan Cheese.

Truffle Butter*

1 pound sweet cream butter
1 small black truffle*

Start with room temperature butter and a medium sized mixing bowl. Place the butter into the bowl and grate the truffle over the top. Grab your favorite rubber spatula and cream butter and truffles together until thoroughly combined.

Divide truffle butter into four portions, and wrap first in waxed paper, then in plastic wrap. Place your portioned butter into a freezer safe resealable plastic bag, and store in the freezer where it should last for at least six months.

*Truffle salt may also be used to deliver truffle flavor. Add 1 teaspoon at a time to unsalted butter. Adjust to taste.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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