Popcorn Tossed with Truffle Salt

Popcorn Tossed with Truffle Salt

Crisp popped corn finished with melted butter and earthy truffle salt for an elevated snack.

Total 7 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Plain popcorn gets a quick upgrade with melted butter and a dusting of truffle salt, giving every piece a savory, earthy aroma. It comes together in minutes using a stovetop pot or air popper, making it a quick snack for movie nights or a simple party nibble.

Ingredients

  • 1/2 cup popcorn kernels
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon truffle salt
  • 2 tablespoons grated Parmesan cheese (optional)

Method

  1. Heat the vegetable oil in a large stock pot over medium-high heat until it shimmers, about 2 minutes.

  2. Add the popcorn kernels in a single layer, cover with a lid, and shake the pot gently to coat the kernels in oil.

  3. Cook, shaking the pot occasionally, until the popping slows to several seconds between pops, about 4 to 5 minutes.

  4. Remove the pot from the heat and let sit 30 seconds, then transfer the popped corn to a large bowl, leaving any unpopped kernels behind.

  5. Drizzle the melted butter evenly over the popcorn, tossing continuously to coat.

  6. Sprinkle the truffle salt and Parmesan, if using, over the popcorn and toss again until evenly distributed.

  7. Serve immediately while warm and crisp.

Rate this recipe

★ 3.6 (1)

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    Popcorn Tossed with Truffle Salt

    Plain popcorn gets a quick upgrade with melted butter and a dusting of truffle salt, giving every piece a savory, earthy aroma. It comes together in minutes using a stovetop pot or air popper, making it a quick snack for movie nights or a simple party nibble.

    7 min 4 servings 210 cal

    Ingredients

    • 1/2 cup popcorn kernels
    • 3 tablespoons vegetable oil
    • 3 tablespoons unsalted butter, melted
    • 1 teaspoon truffle salt
    • 2 tablespoons grated Parmesan cheese (optional)

    Method

    1. 1

      Heat the vegetable oil in a large stock pot over medium-high heat until it shimmers, about 2 minutes.

    2. 2

      Add the popcorn kernels in a single layer, cover with a lid, and shake the pot gently to coat the kernels in oil.

    3. 3

      Cook, shaking the pot occasionally, until the popping slows to several seconds between pops, about 4 to 5 minutes.

    4. 4

      Remove the pot from the heat and let sit 30 seconds, then transfer the popped corn to a large bowl, leaving any unpopped kernels behind.

    5. 5

      Drizzle the melted butter evenly over the popcorn, tossing continuously to coat.

    6. 6

      Sprinkle the truffle salt and Parmesan, if using, over the popcorn and toss again until evenly distributed.

    7. 7

      Serve immediately while warm and crisp.