Truffle Oil Popcorn Snack (Print View)

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

# Components:

→ Popcorn Base

01 - 1/2 cup popcorn kernels
02 - 2 tablespoons neutral oil such as 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

# Preparation Steps:

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

# Expert Advice:

01 -
  • It tastes like a gourmet snack but takes less time than scrolling through streaming options.
  • That moment when truffle oil hits hot popcorn is genuinely restaurant-quality magic happening in your own kitchen.
02 -
  • Truffle oil is potent and bitter if overheated, so add it off the heat or it becomes acrid and unwelcoming.
  • The Parmesan won't cling properly if it's pre-grated or if the popcorn has cooled too much, so grate fresh and work quickly.
03 -
  • Keep the pot moving as the kernels pop so they cook evenly and nothing catches on the bottom.
  • Add the Parmesan while the popcorn is still warm enough that it partially melts, creating a creamy coating rather than just sitting on top.
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