Truffle Oil Popcorn Snack (Print Version)

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

# Ingredient List:

→ 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

# How to Make:

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

# Expert Advice:

01 -
  • Turns a 15-minute snack into something so elegant you'll forget popcorn can be simple.
  • Uses ingredients you probably have on hand, making it a last-minute crowd pleaser that feels intentional.
02 -
  • Timing matters—the popcorn must still be hot when you add truffle oil, otherwise it just sits on top like perfume instead of merging into something cohesive.
  • Truffle oil can taste acrid or chemical if it's low quality, so buy from a source you trust and store it away from light and heat, or it'll taste like disappointment in a bottle.
03 -
  • Don't skimp on the pot—a heavy-bottomed one with a tight-fitting lid distributes heat evenly and lets you control the popping rhythm instead of racing against burnt kernels.
  • Taste as you season; truffle oil varies in intensity between brands, so you might need less than you think, and it's easier to add more salt than take it back out.
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