Parmesan-truffle Popcorn Recipe
Parmesan cheese, truffle oil, parsley
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Ingredients
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Popcorn
Truffle-Parmesan Finish
Method
Popcorn
- 1
Heat oil and test
Place a large, heavy-bottomed pot with a tight-fitting lid over medium heat. Add the neutral oil and 2-3 popcorn kernels. Cover and heat until the test kernels pop (about 1–2 minutes). This ensures the oil is hot enough without burning.
- 2
Pop the kernels
Once the test kernels pop, add the remaining popcorn kernels to the pot in an even layer. Sprinkle the 1 tsp fine sea salt over the kernels. Cover the pot, slightly ajar to let steam escape, and keep the heat at medium. Shake the pot gently and frequently to keep kernels moving and prevent burning.
- 3
Finish popping
When popping slows to 2–3 seconds between pops, remove the pot from the heat. Immediately transfer the popped popcorn to a large bowl to prevent sogginess from steam and avoid burned pieces.
Truffle-Parmesan Finish
- 4
Melt butter and combine oils
In a small saucepan over low heat (or in the microwave in short bursts), melt the 2 tbs unsalted butter. Stir in the 1 tsp extra-virgin olive oil and 1 tsp truffle oil until combined. Keep the mixture warm but not hot; you do not want to cook the truffle oil, which will diminish its aroma.
- 5
Dress the popcorn
With the popcorn in a large bowl, slowly drizzle the warm butter-truffle mixture over the popcorn while gently tossing or using a large spoon to turn the popcorn. Aim for an even, light coating—add the drizzle in two passes if needed so coating is uniform.
- 6
Add cheese and herbs
While the popcorn is still warm, sprinkle the 1 cup finely grated Parmesan over it, tossing frequently so the cheese adheres to the buttered popcorn. Add the 2 tbs chopped parsley and 1 tsp freshly ground black pepper; toss again to combine.
- 7
Taste and adjust
Taste the popcorn and add additional flaky sea salt (up to the optional 1/2 tsp) if needed. If you want more truffle aroma, very lightly mist an additional 1/4 tsp truffle oil over half the batch, toss, and taste—truffle oil is potent, so use sparingly.
- 8
Serve
Transfer the popcorn to a serving bowl. If desired, finish with a light dusting of extra grated Parmesan and a few parsley leaves for garnish. Serve immediately for best texture and aroma.