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Cheesy Truffled Popcorn

Design Pics / Alamy
Cook Time:
3 mins
Prep Time:
5 mins

Chef notes

I love taking a familiar, simple snack and revamping it. Adding the nutty and saltiness of the Parmesan cheese and the earthiness of a touch of truffle oil creates this addicting umami flavor. Yum!

Technique tip: Use a deep enough pot so the popcorn has room to pop and does not burn.

Swap option: There are so many ways to make this snack your own! Have fun with different oils such as avocado oil, coconut oil, olive oil or butter.


  • 1 (3-ounce) wedge Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • kosher salt
  • 2-3 teaspoons black (or white) truffle oil



Using a fine rasp grater, grate the Parmesan over two sheet pans, forming a thin layer of cheese on each one. Leave the pans out on the counter at room temperature for at least 30 minutes or up to 4 hours to let the cheese dry and become almost slightly crispy.


In a medium heavy-bottomed pot with a tight-fitting lid, heat the oil over medium heat. Add the popcorn kernels to the hot oil and place the lid on the pot. Cook, shaking the pot slightly from time to time, until the popcorn begins to pop, 2-3 minutes. Once the popping is steady, remove the pot from the heat to allow the popcorn to finish popping without scorching and burning.


Gradually transfer the popcorn to a large bowl, salting it and drizzling it with the truffle oil as you pour it into the bowl. Use a large serving spoon to toss the popcorn while seasoning it with the cheese. Serve immediately.