Take your popcorn to the next level with this truffle parmesan popcorn recipe. Stove top popcorn is made with coconut oil (the best!) and flavored with butter, truffle oil and parmesan cheese for an indulgent snack!
Popcorn is one of my all-time favorite snacks. It's crunchy, light and the flavor possibilities are endless. Check out my Homemade Kettle Corn and Strawberry Popcorn recipes, too!
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What Does Truffle Popcorn Taste Like?
It can be hard to describe the flavor of truffles besides saying it's delish! Truffles can be black or white and are actually a fungi that grow underground. They are considered a delicacy and can be quite expensive in their pure form.
Truffles are often described as having a distinct umami flavor, with earthy notes similar to mushrooms. The slightly nutty flavor goes perfectly with butter and parmesan cheese to create an out-of-this world popcorn experience!
Unless you're looking to drop a pretty penny on fresh truffles, you will most likely find truffle salt or truffle oil being used in recipes where you still want to capture the awesome truffle flavor. Here we are using white truffle oil.
Ingredient Notes
Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.
- Coconut oil - Look for REFINED coconut oil. This is what a lot of movie theaters use to make their popcorn! The unrefined kind has a coconut flavor, so be sure to avoid that.
- Popcorn kernels - I prefer white as they are more tender when popped, but yellow will work too!
- White truffle oil - Can be found in most grocery stores or online. Keep a bottle in your pantry for other uses like truffle fries, drizzled on roasted potatoes, or in vinaigrettes.
- Melted butter
- Parmesan cheese - The stuff out of the shaker is perfect
- Salt - If you have popcorn salt, great! Otherwise I typically just use regular table salt.
How to Make It
1.Make the stove-top popcorn - Melt coconut oil in heavy-bottomed pan over medium-high heat. Add 3 test kernels and once they have popped, add the ½ cup kernels, reduce heat to medium, and begin slightly shaking the pan.
The key to stove-top popcorn is to not walk away. It needs your 5-7 minutes of undivided attention as the kernels can begin to burn very quickly. Giving the pot a constant "shimmy" keeps those kernels moving around and prevents burning.
Once things get poppin', crack the lid slightly on the pot to prevent the excess steam from making the popcorn soggy. Some pots have a steam vent hole which will serve the same purpose.
Popcorn is done when the pops slow down to one every couple seconds. The fewer unpopped kernels the better, but it's better to have a few than burnt popcorn! Immediately transfer the popcorn into a large mixing bowl.
Tip: Pre-popped or microwave popcorn would work in a pinch. Use a plain or lightly salted kind since you will be adding plenty of seasoning. You want about 10-12 cups of popped popcorn.
2. Combine melted butter and truffle oil. I often just melt the butter in the microwave, add the truffle oil and give it a quick mix.
3. Drizzle truffle butter mixture over the popcorn. Drizzle about half, give it a good toss, and repeat with the remaining to achieve an evenly coated result.
4. Add the parmesan cheese and salt. Toss again to coat. The cheese will stick to the butter mixture creating irresistibly delicious pieces of popcorn!
How to Serve and Store
The popcorn is best eaten right away or within a day of making. Homemade popcorn made with real butter will start to go stale pretty quickly. We've never had the problem of leftovers when making this recipe!
Variations
- Use nutritional yeast instead of parmesan cheese
- Other neutral oils like canola or vegetable can be used instead of coconut oil
- Add a couple tablespoons of freshly chopped herbs such as parsley or rosemary for an herby flair
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Truffle Parmesan Popcorn
Ingredients
Method
- In a large heavy bottomed pot or Dutch oven, add coconut oil, 1 tsp. truffle oil and 2-3 popcorn kernels. Turn heat to medium-high and cover the pan. Wait for the oil to heat and the kernels to pop.2 tbsp. coconut oil
- When the test kernels have popped, remove the pan from the burner and add the popcorn kernels. Give the pan a good shake to coat the kernels.½ cup popcorn kernels
- Cover the pan and place back over medium heat. Gently shake the pan continuously as the popcorn cooks to prevent burning. Once the popcorn starts popping, crack the lid on the pot.
- Continue cooking the popcorn until the popping slows to about 1 pop every 2 seconds. Immediately dump the popcorn into a large bowl.
- Combine melted butter and truffle oil. Drizzle over popcorn and toss to coat evenly2 tbsp. salted butter, 1 ½ tsp. white truffle oil
- Sprinkle with parmesan cheese and salt. Toss until evenly coated. Serve immediately.¼ cup grated parmesan cheese, ¼ tsp. salt
Notes
- Be sure to use refined coconut oil to avoid a coconut-flavored popcorn
- Other neutral oils like canola or vegetable oil could use used instead of coconut oil.
- Microwave or pre-popped popcorn could also be used. You need about 10-12 cups of popcorn.
- White truffle oil can be found in most grocery stores or online. Keep it handy for other recipes like vinaigrettes, roasted potatoes or truffle fries!
Ash says
I'm obsessed with the truffle and butter flavor combo. Amazing on popcorn and great way to make stovetop popcorn!