Truffle Popcorn Snack (Printer View)

Air-popped popcorn elevated with truffle oil, Parmesan cheese, and delicate sea salt seasoning.

# Components:

→ Popcorn

01 - 1/2 cup popcorn kernels

→ Seasonings

02 - 2 tablespoons white truffle oil
03 - 1/3 cup freshly grated Parmesan cheese
04 - 1/2 teaspoon fleur de sel
05 - Freshly ground black pepper to taste

# Method:

01 - Air-pop the popcorn kernels according to your air popper's instructions and transfer to a large mixing bowl.
02 - While the popcorn is still warm, drizzle evenly with the truffle oil, tossing gently to coat all pieces.
03 - Sprinkle the grated Parmesan over the popcorn, tossing again for even distribution.
04 - Season with fleur de sel and, if desired, a few grinds of black pepper.
05 - Serve immediately for maximum freshness and flavor.

# Expert Advice:

01 -
  • It transforms a five-minute snack into something elegant enough to serve guests without any fuss.
  • The truffle oil, Parmesan, and fleur de sel create layers of flavor that feel indulgent but taste completely natural together.
  • You can make this in the time it takes to brew coffee, yet it tastes like you spent hours in the kitchen.
02 -
  • Never add the truffle oil to cold popcorn—it won't coat properly and will pool at the bottom of the bowl instead of distributing across each kernel.
  • A little truffle oil goes a long way; start with slightly less than you think you need, because the aroma intensifies as it sits, and you can always add more but can't take it back.
03 -
  • If you don't have an air popper, use a heavy-bottomed pot with a tight-fitting lid and medium-high heat, shaking frequently—it takes longer but produces excellent popcorn.
  • Store leftover truffle oil in a cool, dark place and always use it within a few months, as it oxidizes and becomes less aromatic over time; this snack is best made fresh anyway.
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