Buttery truffle popcorn is such a treat! We pop tender white popcorn and toss it with melted truffle butter, parmesan, and if you have them, a hefty dose of grated fresh truffles.
Salt and a ton of fresh cracked black pepper top off this incredibly delicious snack. Just wait until you smell the cheesy, earthy, buttery popcorn! You'll start making this stuff just to perfume your house.
I love to make this popcorn for parties or gatherings: it’s elegant, unique, yet totally approachable. It’s also SO simple. Talk about ideal party food. Serve it with aged champagne to amplify the earthy, buttery, nutty notes of this decadent snack for the perfect pairing!
And don’t worry if you don’t have any fresh black truffles on hand. Read on here to learn how to adapt this recipe for whatever truffle product you do have!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
why truffle popcorn?
I love popcorn. My husband is pretty neutral about the whole thing, but I really love it. But I come from a long line of popcorn lovers and memories of popcorn are woven all throughout my childhood. My mom always kept it simple: great popcorn, popped it in a super old pot (dedicated to popcorn), and tossed it with melted butter and salt.
It’s hard to improve upon something so good and so simple. But there are a LOT of ways to tweak popcorn for something new and fun.
Enter truffle popcorn. It’s a decadent spin on the homely popcorn snack. It's simple, so savory, and surprisingly subtle. It has just enough parmesan to keep you coming back for more without being overpowering. And if you use fresh truffle, the popcorn is just so earthy and satisfying.
If you're a popcorn lover, you should totally incorporate this truffle parmesan popcorn into your holiday traditions and date nights!
what you need for truffle popcorn:
how to make truffle popcorn:
- Heat oil in a large, heavy bottomed pot.
- Add the popcorn and pop; transfer to a large bowl.
- Swirl truffle butter around hot pan to melt, pour over popcorn.
- Add parmesan, salt and pepper and toss to coat.
- Taste and adjust seasoning.
- Serve hot!
no fresh truffles? You can still make this popcorn!
Fresh truffles are a total extravagance. They’re expensive, hard to come by and they have the tiniest lifespan. You most likely you don’t have them in your kitchen right now, and that’s okay! Here’s how you can make truffle popcorn with whatever truffle popcorn you DO have:
- Truffle oil: Replace truffle butter with 2 tablespoons salted butter and 1 tablespoon truffle oil. Melt the butter, stir oil in to combine and pour the mixture over the popcorn. Toss with parmesan, salt and pepper.
- Truffle salt: Use truffle butter if you have it, otherwise melt regular unsalted butter. Toss the popcorn with truffle salt to taste, then add parmesan and black pepper.
- Truffle pate: Melt regular unsalted butter in the hot pot. Stir in 2 tablespoons truffle pate. Pour the mixture over the popcorn; toss with parmesan, salt and pepper.
- Truffle butter: Use truffle butter as described in the recipe, just omit the fresh truffle at the end. Make your own truffle butter or purchase a fantastic white truffle butter here!
more notes on this truffle parmesan popcorn:
- I love truffle pate so much more than truffle oil. It has a more natural flavor, and adds a savory component from the mushroom blend that is similar to fresh truffles. Truffle oil can be very artificial and overpowering and honestly, it usually just smells like canned corn to me. If you're undecided on which truffle product to try, go with the pate.
- Avoid the jars of truffles. They’re mostly for show and are typically just coated in truffle oil to mimic the flavor a fresh truffle. Save your money and just go straight for one of the products discussed above.
- There’s a whole wide world of popcorn out there and it can take a minute to sift through all the different types. Luckily, I take popcorn very seriously and love this baby white popcorn. It’s tender, small, airy and so flavorful. The hulls are delicate and unobtrusive. Try some!
- You don’t have to pop the popcorn in a pot. If you have a preferred method for popping popcorn, use it! The paper bag microwave method is simple and super effective, and the air poppers are fantastic. Don’t overcomplicate it!
more truffle recipes to try:Print
Truffle popcorn is the most luxurious party snack! Toss with parmesan, truffle butter and grated truffle for an indulgent and tasty treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 16 cups
- Category: Snack
- Method: Pot
- Cuisine: American
- Diet: Vegetarian
- ¼ cup canola oil or grapeseed oil
- ½ cup popcorn kernels
- 3 tbsp black truffle butter (recipe here)
- ¼ cup finely grated Parmigiano-Reggiano
- ¼ oz fresh black truffle, finely grated (optional)
- ½ teaspoon fine salt, plus more to taste
- Fresh cracked black pepper
- Heat oil in a large, heavy pot over medium heat. Add a few popcorn kernels to the pot and wait for them to pop. When the kernels pop, add the rest of the popcorn and shake until they are coated in oil. Cover with a lid.
- Once the popcorn starts popping, crack the lid to let the steam escape and gently shake the pot every so often to prevent burning. When the popping slows to several seconds between pops, remove from heat and pour into a large bowl.
- Wipe out pot and discard any unpopped kernels. Add truffle butter to the hot pot and swirl it around until it melts.
- Drizzle it over the popcorn, then add the parmesan, grated fresh truffle (if using), salt and black pepper. Toss to coat and serve hot.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 2 cups
- Calories: 115
- Sugar: 0g
- Sodium: 227mg
- Fat: 12g
- Saturated Fat: 4.1g
- Unsaturated Fat: 7.9g
- Trans Fat: 0.3g
- Carbohydrates: 0.8g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 14mg
Keywords: truffle popcorn