Truffle Popcorn Recipe

Heat oil and test

Place a large, heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add the 2 tbs neutral oil and 2 or 3 popcorn kernels. Cover and heat until the test kernels pop (about 1–2 minutes).

Pop the kernels

Once the test kernels pop, add the 1 cup popcorn kernels in an even single layer. Cover the pot and remove from heat for 20–30 seconds to bring all kernels to near-popping temperature (this prevents burning). Return the pot to medium-high heat. Gently shake the pot back and forth over the burner as the kernels pop to keep them from burning and to distribute heat. Keep the lid slightly ajar to allow steam to escape. When popping slows to 1–2 seconds between pops, remove the pot from the heat.

Melt butter

Immediately pour the popped popcorn into a large bowl. Return the pot to low heat, add the 2 tbs unsalted butter and let it melt. Swirl to combine oil and butter.

Drizzle the melted butter (and any remaining flavored oil in the pot) evenly over the popcorn and gently toss with a large spoon or by lifting and tossing the bowl so the popcorn is evenly coated. The slight amount of fat helps the seasoning stick.

Combine dry seasonings

In a small bowl, combine 1 tbs finely grated Parmesan cheese, 1 tsp garlic powder, 1 tsp freshly ground black pepper, 3 pinches fine sea salt, and 1 tsp dried parsley (if using). Mix well so the dry ingredients are evenly distributed.

Add truffle oil

Drizzle 1 tsp truffle oil evenly over the butter-coated popcorn. If you prefer a more subtle truffle flavor, use 1/2 tsp and reserve more to taste.

Season the popcorn

Sprinkle the combined dry seasonings over the popcorn in two even passes, tossing gently after each pass to ensure even coverage and to avoid clumping. Taste and adjust: add more salt, pepper, grated cheese, or up to an additional 1/2 tsp truffle oil if desired.

Optional finishing touches

If using, grate 2 tbs Pecorino Romano or extra Parmesan over the popcorn and give a final gentle toss. For a pronounced truffle aroma, drizzle an additional 1/2 tsp truffle oil over the top and toss lightly. Serve immediately so the popcorn stays crisp.