Parmesan Truffle Popcorn Recipe

A black bowl filled with truffled popcorn and crispy crumbled prosciutto, surrounded by scattered popcorn on a sheet of parchment paper.

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Parmesan Truffle Popcorn Recipe

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!

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 4 servings

Calories: 248kcal

Author: Nicole Gaffney

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.
6 thin slices prosciutto
Set a large saucepan over medium-high heat and add in vegetable oil. Pour in popcorn kernels and toss to coat with the oil.
1 tablespoon vegetable oil, ⅓ cup popcorn kernels
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.
⅓ cup white truffle butter, ¼ cup parmesan cheese

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

Nutrition