Stovetop Truffle Popcorn

Stovetop Truffle Popcorn with Parmesan and Parsely

There’s nothing worse than watching the cashier at a movie theater snack stand fill your bucket up with mushy, stale popcorn that’s been sitting under a heat lamp for the past day and a half. Not even faux butter and powdery cheese can restore it to its former self, and yet, you always put forth the effort.

Okay, there is one thing that’s worse: that depressingly greasy feeling you get after mindlessly eating aforementioned bucket of popcorn in its entirety over the course of a so-not-worth-the-$14-ticket movie.

The fix?

Leave the heat lamps for reptilian pets and the squirtable butter for your “do-not-consume-unless-it’s-the-apocalypse-and-the-only-other-option-is-cannibalism” storage box, and create your own theater experience at home with an illegally downloaded flick, a Snuggie/onesie/whatever-you-damn-well-please, and stovetop popcorn. Then revel in the badassery that is your life.

Don’t let the idea of having to turn on a burner intimidate you– this recipe is fool-proof, and takes less than 10 minutes to conquer.

Stovetop Truffle Popcorn

Stovetop Truffle Popcorn with Parmesan and Italian Parsley |

Stovetop Truffle Popcorn

Stovetop Truffle Popcorn

Yield: 8 cups of popcorn

Stovetop Truffle Popcorn


  • 3 Tablespoons canola oil
  • 1/4 cup popcorn kernels
  • 1 Tablespoon butter, melted
  • 2 Tablespoons truffle oil
  • 2 Tablespoons finely grated Parmesan cheese
  • 2 Tablespoons finely chopped parsley, for garnish
  • Truffle salt to taste


  1. Pour canola oil into the base of a 5" deep, 9" wide pot (or similar size)
  2. Pour popcorn kernels into the pot, making sure they are evenly distributed across the base
  3. Shake pot to ensure that kernels are coated in oil
  4. Turn a burner on to medium heat and place pot over burner
  5. Slide the pan back and forth over the burner constantly until a kernel finally pops (3-5 minutes)
  6. After the first kernel pops, cover pot with a lid and continue to slide the pan back and forth as kernels continue to pop
  7. Once popping slows, remove pan from heat
  8. Pour popcorn into a large bowl and drizzle melted butter and truffle oil over it
  9. Sprinkle parmesan, parsley, and truffle salt on popcorn, toss to evenly coat
  10. Serve immediately


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