Truffled Popcorn with Crispy Prosciutto
This parmesan truffle popcorn with crispy prosciutto turns a simple bowl of popcorn into something crisp, savory, and a little luxurious. It's special enough for a party yet easy enough for casual nights at home!
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You're going to LOVE this truffled popcorn recipe! I created this it years ago for an Oscar's party, which people don't really have anymore. I wanted something that felt super fancy and indulgent but still ideal for snacking in front of the TV.
The popcorn is buttery, richly flavored with truffle and parmesan with little salty bits of prosciutto that gets crisped up and crumbled into all the nooks and crannies. You definitely won't find this popcorn in movie theaters!
This is a recipe in which all of the different components need to be high quality for it to work. I used a high quality white truffle butter, but if you can't find any you can mix a little bit of white truffle oil in with regular melted butter instead.
I recommend using a good quality prosciutto such as Parma or San Danielle and make sure it's sliced really thin so it crisps up nicely and shatters easily. Too thick and it will be chewy and tough like jerky.
It's just as important to use a nice Parmigiano Reggiano or Grana Padano so the cheese has a creamy, not stringy texture that melds into the popcorn beautifully.
The quality of the popcorn itself will make a difference as well, especially making sure it's fresh. The key to popping popcorn successfully on the stove is managing the heat. It needs to be screaming hot to start popping, then you lower the heat so it doesn't burn. It's also important to allow some steam to escape as it pops.
Want more great snack recipes? Try this bright Citrus Marinated Olives, these crispy Sicilian Panelle chickpea fritters or these easy baked Kale Chips for a light alternative.
Why This Recipe Works
- Crispy prosciutto crumbles right into the popcorn so you get salty bits in every handful.
- Stovetop popping gives you better heat control and more even kernels, but microwave popcorn works too.
- Good prosciutto, truffle butter and real Parmigiano Reggiano keep the flavors clear and pronounced.
- Easy to adapt, so you can use whatever simple ingredients you have available to you.
Ingredient Notes
Truffle butter - Look for white truffle butter or black truffle butter in gourmet markets or online. I love this one from D'Artagnon, which my local grocery store carries around the holidays and it keeps well in the freezer. You can also substitute a good quality white truffle oil mixed with salted butter. You only need a small amount to impart a lot of truffle flavor but it will vary with each brand.
Popcorn - Make sure your popcorn is fresh so it fully pops. Fresh kernels help prevent unpopped kernels and give better flavor and texture. The popped popcorn kernels should be big and plump! I prefer making this on the stovetop, but you can also use unsalted, unbuttered microwave popcorn too.
Prosciutto - Use a good quality prosciutto such as Parma or San Danielle that's sliced extra thin. For general guidance on selecting the right one, see this post on Italian cured meats.
Parmigiano - Use a good quality Parmigiano Reggiano or Grana Padano and grate it finely and fresh. Read more about selecting the best quality in this guide to Italian cheeses.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Baking sheet
- Saucepan
- Tight fitting lid
- Mixing bowl
- Microplane grater
- Small bowl
- Spatula
- Large bowl
Step by Step Instructions
- Preheat the oven to 350°F. Lay the slices of prosciutto on a baking sheet in an even layer, then bake for about 20 minutes or until crisp. Set aside to cool.
- Set a large saucepan over medium-high heat and add in vegetable oil. Pour popcorn kernels in and toss to coat with the oil. Cover and allow to heat until the popcorn starts to pop. Give the pot a good shake and burp the lid to allow some steam to release. When the pops start to slow down, turn off the heat and give the pot another shake, then let sit until the popping subsides.
Pro Tip: Drop in a few kernels to test the heat. When they spin around in the oil without burning, the pot is hot enough to start popping.
- Transfer the popcorn to a bowl and crumble the crispy prosciutto over top. Drizzle with melted truffle butter and sprinkle with parmesan cheese. Toss until all kernels are evenly coated. Serve immediately.
Tips for Success
- If you can't find white truffle butter, substitute ¼ cup salted butter with 2 teaspoons white truffle oil.
- Between the salted truffle butter, prosciutto and parmesan, this recipe usually doesn't need additional salt. Adjust to your preference.
- A good shake of the pot while popping helps prevent scorching and redistributes the heat.
- Keep the lid slightly ajar so steam can escape, which prevents soggy popcorn.
- Allowing the prosciutto to cool completely helps it shatter into fine, salty pieces that coat the popcorn evenly.
Variations
- Add a pinch of truffle salt for an extra boost of that unique flavor.
- Mix in a small handful of finely chopped fresh herbs like parsley or chives for a pop of freshness.
- Add a tiny sprinkle of sea salt and black pepper if you want it more savory.
Serving Suggestions
This parmesan truffle popcorn gives ordinary popcorn a gourmet treat feel.
Serve it warm for the perfect snack during movie nights or casual gatherings and pair it with an assortment of other snacks like this creamy White Bean Dip, tangy Pickled Carrots with ginger, this crusty Pan con Tomate or these oven baked Crispy Chickpeas.
How to Store and Reheat
This truffle popcorn recipe is best enjoyed warm, right after you make it. If you have leftovers, store them in a brown paper bag or lunch-size paper bag at room temperature for up to one day. Avoid airtight containers, which can trap moisture.
To crisp it back up, warm it briefly in a warm oven or in a small saucepan over medium heat for 2-3 minutes. The truffle butter and parmesan cheese will soften slightly but still taste great.
FAQs
Yes, but use plain popcorn so you can control the butter flavoring and ingredient amounts. Remember that homemade popcorn made on the stovetop gives better texture and a more gourmet snack feel
Make sure the kernels are fresh and the oil mixture is hot before adding your full batch. Let 2-3 test kernels pop first to check if the pot is at the right temperature.
Choose something with a high smoke point like neutral vegetable oil or coconut oil. Olive oil can work but may scorch over medium high heat before the kernels pop.
Yes. A tiny amount of white truffle oil or black truffle oil goes a long way, so start small. Add more to taste if you're a fan of truffle or want a stronger flavor of truffles.
Yes, you can shave fresh truffles over the top of your truffle parmesan popcorn, though it's completely optional. If you're looking for an indulgent snack with real gourmet status, a light shaving goes a long way. Fresh truffles bring a pungent almost garlicky flavor and flavor that instantly takes simple popcorn to the next level. If you're going that route, make sure to use them on top of fresh stove-top popcorn. It will have the best texture, and the heat will help release their unique aroma. Keep in mind that fresh truffles won't melt into the mixture like truffle butter does, but they make a beautiful and luxurious finishing touch.
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Parmesan Truffle Popcorn Recipe
Ingredients
- 6 thin slices prosciutto such as Parma
- 1 tablespoon vegetable oil
- ⅓ cup popcorn kernels
- ⅓ cup white truffle butter such as D'Artagnon
- ¼ cup parmesan cheese finely grated, such as Parmigiano Reggiano
Instructions
- Preheat the oven to 350℉. Lay the thin slices of prosciutto on a baking sheet in an even layer, then bake for about 20 minutes or until crisp. Set aside to cool.
- Set a large saucepan over medium-high heat and add in vegetable oil. Pour in popcorn kernels and toss to coat with the oil.
- Cover and allow to heat up until the popcorn starts to pop. Give the pot a good shake and burp the lid to allow some steam to release. When the pops start to slow down, turn off the heat and give the pot another shake, and let sit until popping subsides.
- Transfer the popcorn to a bowl and crumble the crispy prosciutto over top.
- Drizzle with melted truffle butter and sprinkle with parmesan cheese. Toss until all kernels are evenly coated. Serve immediately.
Notes
- If you can't find white truffle butter, substitute ¼ cup salted butter with 2 teaspoons white truffle oil.
- Between the salted truffle butter, prosciutto and parmesan, this recipe usually doesn't need additional salt. Adjust to your preference.
- A good shake of the pot while popping helps prevent scorching and redistributes the heat.
- Keep the lid slightly ajar so steam can escape, which prevents soggy popcorn.
- Allowing the prosciutto to cool completely helps it shatter into fine, salty pieces that coat the popcorn even
