Truffle-salted Popcorn Recipe

Prepare the pot

Place a large, heavy-bottomed pot with a tight-fitting lid over medium heat. Add the neutral oil and let it warm for about 30 seconds.

Test kernel and pop

Drop two popcorn kernels into the warm oil and cover. When those test kernels pop (about 1–2 minutes), add the remaining 1 cup of popcorn kernels in an even layer. Cover, shake the pot to coat kernels with oil, and reduce heat to medium-low.

Pop the corn

With the lid slightly ajar to let steam escape, gently shake the pot every 10–15 seconds so unpopped kernels fall to the bottom. When popping slows to 2–3 seconds between pops, remove the pot from heat. Immediately transfer popped corn to a large bowl to avoid sogginess.

Melt butter

In the still-warm pot or a small saucepan, melt 2 tablespoons unsalted butter over low heat until just melted. Remove from heat.

Combine truffle and seasonings

To the melted butter, whisk in 1 teaspoon truffle oil and 1 teaspoon finely grated truffle (or preserved truffle). Add 1 teaspoon flaky sea salt and 1 teaspoon freshly ground black pepper. If using cheese, stir in 2 tablespoons grated Parmesan or Pecorino so it melts slightly into the butter mixture.

Toss popcorn with seasoning

Drizzle the warm truffle-butter mixture evenly over the popped corn while gently tossing with a large spoon or by shaking the bowl with the lid/cover to distribute evenly. Continue tossing for about 30–60 seconds to coat as evenly as possible. Taste and adjust seasoning: add more flaky salt or a few drops more truffle oil if desired (use truffle oil sparingly).

Finish and serve

If using, sprinkle 1 tablespoon chopped fresh parsley and optionally an extra 1/2 teaspoon truffle oil lightly over the popcorn. Give a final gentle toss. Serve immediately in a wide bowl so the popcorn stays crisp.

Store any leftover popcorn in an airtight container at room temperature for up to 24 hours — truffle aroma fades quickly, so best eaten fresh. For maximum truffle aroma, shave fresh truffle over individual portions just before serving or use preserved truffle sparingly to extend flavor.