Truffle Oil Popcorn Snack (Printer View)

Popcorn enhanced with truffle oil, garlic powder, and Parmesan for a luxurious, savory snack experience.

# Components:

→ Popcorn Base

01 - 1/2 cup popcorn kernels
02 - 2 tablespoons neutral oil (grapeseed or canola)

→ Flavorings

03 - 2 tablespoons truffle oil (white or black)
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon fine sea salt, or to taste
06 - 1/3 cup freshly grated Parmesan cheese
07 - 1 tablespoon finely chopped flat-leaf parsley, optional

# Method steps:

01 - Heat neutral oil in a large heavy-bottomed pot over medium heat. Add 2-3 popcorn kernels and cover to test oil temperature.
02 - Once test kernels pop, add remaining popcorn kernels in an even layer. Cover pot and shake occasionally to prevent burning.
03 - Continue cooking until popping slows to approximately 2 seconds between pops, then remove pot from heat immediately.
04 - Immediately drizzle truffle oil evenly over hot popcorn. Sprinkle garlic powder and salt, then toss thoroughly to coat all kernels.
05 - Add grated Parmesan and parsley if using. Toss again until popcorn is evenly coated with all ingredients.
06 - Transfer to serving vessel and serve warm for optimal flavor delivery.

# Expert Advice:

01 -
  • It transforms five-minute popcorn into a dinner-party-worthy snack that tastes like you spent hours perfecting it.
  • The umami punch from truffle oil and Parmesan makes it impossible to eat just a handful.
  • Your kitchen will smell absolutely incredible while it's cooking, and people will ask what you're making before they even see it.
02 -
  • Truffle oil is potent and can taste artificial or overwhelming if you use too much; start with two tablespoons and add more if you want it bolder, because you can't take it back once it's drizzled.
  • Freshly grated Parmesan melts slightly into the warm oil, creating pockets of salty umami, whereas pre-grated cheese stays powdery and separate—I learned this the hard way after wondering why my popcorn never looked or tasted as good as I expected.
03 -
  • Keep your truffle oil in a cool, dark place and check the smell before using it—rancid truffle oil smells wrong and will ruin a batch, so trust your nose.
  • If you're making this for guests with dietary restrictions, nutritional yeast swaps beautifully for Parmesan and tastes genuinely delicious rather than like a substitute.
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