Parmesan Truffle Popcorn Cones

Parmesan Truffle Popcorn Cones
DifficultyBeginner

Elevate your appetizer menu with this gourmet Parmesan Truffle Popcorn recipe — perfectly popped corn tossed in white truffle oil, finely grated Parmesan, and sea salt, served stylishly in paper cones. A sophisticated snack for parties, wine nights, and upscale events.

SharePostSaveThreads
Yields8 Servings
Prep Time10 minsTotal Time10 mins
Makes 6–8 cones
For the Popcorn
 ½ cup popcorn kernels (yields about 12–14 cups popped)
 2 tbsp high-heat oil (like avocado or grapeseed), if popping on the stovetop
Flavoring
 1 ½ tbsp white truffle oil (start with less if you’re new to it)
 ½ cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
 ¾ tsp fine sea salt
 ¼ tsp fresh cracked black pepper
 Optional: ½ tsp garlic powder or nutritional yeast for added depth
For Serving
 Small paper cones or cups
 Optional: Microplaned extra Parmesan or chopped chives for garnish
Pop the Corn
1

  • Stovetop Method:
    Heat oil in a large pot over medium-high heat. Add 2–3 kernels to test — when they pop, add the rest and cover. Shake the pot occasionally. Once popping slows to a few seconds apart, remove from heat.

  • Air Popper Method:
    Use a popcorn machine for an oil-free version.

Flavor the Popcorn
2

  • Transfer warm popcorn to a large mixing bowl.

  • Drizzle truffle oil evenly, tossing continuously to coat.

  • Immediately sprinkle in Parmesan, salt, and pepper while still warm so everything adheres.

  • Toss well to evenly distribute.

Assemble in Cones
3

  • Fill paper cones or small cups with the seasoned popcorn.

  • Optional: Garnish with extra cheese or herbs right before serving.

Pairing Suggestions
4

  • Wine:

    • Brut Champagne or Prosecco (bubbles love truffle!)

    • Sauvignon Blanc or Pinot Grigio for a lighter touch

  • Cocktails:

    • Dry Martini (the truffle and olive pairing is magical)

    • Elderflower Spritz

  • Other Canapés to Pair With:

    • Truffle Deviled Eggs

    • Goat Cheese Tartlets

    • Mushroom Crostini

Tips & Notes
5

  • Don’t go overboard on truffle oil: It’s powerful — use sparingly and taste as you go.

  • Serve immediately: Best eaten fresh while warm and crisp.

  • Make ahead? You can pop the corn in advance and reheat briefly in the oven before tossing with flavorings.

  • Make it spicy: Add a pinch of cayenne or Aleppo pepper for kick.

Category, , , ,

Ingredients

Makes 6–8 cones
For the Popcorn
 ½ cup popcorn kernels (yields about 12–14 cups popped)
 2 tbsp high-heat oil (like avocado or grapeseed), if popping on the stovetop
Flavoring
 1 ½ tbsp white truffle oil (start with less if you’re new to it)
 ½ cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
 ¾ tsp fine sea salt
 ¼ tsp fresh cracked black pepper
 Optional: ½ tsp garlic powder or nutritional yeast for added depth
For Serving
 Small paper cones or cups
 Optional: Microplaned extra Parmesan or chopped chives for garnish
Parmesan Truffle Popcorn Cones
IngredientsDirections