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.
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.
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.
Fill paper cones or small cups with the seasoned popcorn.
Optional: Garnish with extra cheese or herbs right before serving.
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
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.
8 servings