Truffle Butter, Parmesan and Thyme Popcorn | A Popcorn and Champagne Pairing

Truffle Butter, Parmesan and Thyme Popcorn with Champagne
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In honor of the start of a new year it’s only appropriate to pop open a few Champagne corks.  Nothing says celebration quite like Champagne.  In the words of Napoleon “In victory, you deserve Champagne, in defeat, you need it.”

I think its secret is in those tiny bubbles.  The refreshing effervescence captured in Champagne makes it unlike any other spirit; it truly is a sparkling wine of great distinction.  A glass of good bubbly excites the taste buds and refreshes the palate.

If you want something a little out of the ordinary to pair with your bubbly this New Year’s Eve, may I suggest freshly popped popcorn? Yes, popcorn with Champagne.  As strange as it may sound, the two make a great pair.

Champagne and Popcorn

Not two things you would think to put together but they suit each other quite well.  The acidity and cleansing action of the bubbles which in the words of wine expert Andrea Immer are “scrubbing bubbles for your palate” works to balance the saltiness and buttery richness of the popcorn.

But I’m not talking about bagged microwave popcorn. In fact, microwave popcorn has taken a quite a beating since the associated health dangers came to light that consumers were being exposed to toxic microwave popcorn fumes.

The steam released from microwave popcorn bags contains nearly four dozen chemicals according to a report from the U.S. Environmental Protection Agency, not to mention the chemicals lining the bags which are then ingested.  While it’s unclear how many of the chemicals may be harmful at the levels emitted, I’d prefer to pass on the microwave in a bag popcorn variety and make my own.  And it doesn’t take long at all to pop your own.

Truffle Butter, Parmesan and Thyme Popcorn

Swathed in melted truffle butter, gently sprinkled with salt and generously with Parmesan and fresh thyme, it’s a welcome departure from the bagged stuff.

The creaminess of the butter and the intensity of black truffles combines with a handful of good Parmesan cheese and the woodsy aroma of thyme to create a truly unique and indulgent snack that deserves a place in everyone’s home.

Truffle butter is one of those ingredients that will simply change the way you cook. You’ll find yourself eagerly plopping a good pat of it on top of braised, steamed or sautéed vegetables. The unctuous butter makes the most wonderful mashed potatoes and omelets.  It has a distinctive rich, earthy, nutty flavor which complements a wide range of foods, but it really shines as a simple popcorn topping.

So to celebrate this year, whip up a batch of popcorn and then break out the Champagne!

Champagne in glasses


RECIPE: Truffle Butter, Parmesan and Thyme Popcorn


  • 1 oz / 28g (2 Tablespoons) black truffle butter
  • about 5 sprigs of fresh thyme leaves (remove leaves from the stems)
  • 2 Tablespoons coconut oil (or any oil that can withstand high heat)
  • 1/2 cup popcorn kernels
  • 1/3 cup finely grated parmesan cheese
  • Fine sea salt to taste


  1. You’ll need a large heavy-bottomed pot with lid. (Use a pot deep enough to accommodate the popped corn.)
  2. Melt truffle butter in a small sauce pan with the fresh thyme leaves. Set aside.
  3. Heat oil over medium heat with 2 or 3 popcorn kernels.
  4. When the kernels start to pop, remove from heat. Add the remaining popcorn kernels and cover.
  5. Place back over heat and cook, covered, leaving the lid slightly ajar (this is so water vapor can escape) while occasionally shaking the pot, until popping slows. Continue shaking until most kernels have popped and you can’t hear them moving against the bottom of the pot which should take about 3 to 5 minutes.
  6. Remove from heat and drizzle with the thyme truffle butter, grated Parmesan cheese and sea salt. Put the lid back on and shake, shake, shake to mix the popcorn and get it thoroughly coated.


If you’d like you can also make pop your popcorn in the microwave using your own bag and none of the chemicals. Toss the popcorn in a clean paper bag. Fold the top of the bag over twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Diet tags: Gluten free

Number of servings (yield): 4

Copyright © 2010-2011 gourmande in the kitchen.

What are your favorite things to eat with champagne?


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  1. says

    Sounds like fun to herald in the New Year with bubbly cheer and flavorful popcorns! I’m all for making fresh popcorn from the scratch than buying those microwave packets.

    Wish you and yours a happy, peaceful and prosperous New Year Sylvie!

  2. says

    I’ve been really getting into flavoring my own popcorn lately too…and I just tried truffle butter and parmesan too. I think the thyme is a great addition – it adds a very nice pop of color + flavor. Gorgeous!
    And Happy New Year to you!

  3. says

    This did not disappoint even though I have no truffle butter anywhere in site! I do have black truffle salt and some thyme peeking out from the snow off my patio so I’ll make a simpler version but can’t wait to try it.

    I haven’t made microwave popcorn for years; before knowing the risks you cite, I just wanted fresher popcorn using less fat so I bought one of these Whirley Poppers. LOVE this thing:

  4. says

    I must have been living under a rock as I had no clue about the risks associated with microwave popcorn. Back in Tanznia where we never had microwaves (!) my Mum used ot make the popcorns just ike your instructions.

  5. says

    I was just checking out air popcorn poppers last weekend. This may just push me to head back to grab one. Totally drooling thinking about the combo!

  6. says

    I’ve never paired popcorn with champagne, but now I’m kind of smacking myself on the forehead – duh, but of course! Makes total, mouthwatering sense.

    Happy New Year, Sylvie!

  7. says

    I had NO idea about microwave popcorn!!! I grew up in a house where my dad popped popcorn on the stove almost EVERY night after dinner. No truffle butter or parmesan, though. I think that’s a must try…WITH the champagne, of course.

  8. says

    Oh my, Sylvie! I have never heard that quote about champagne, but I am quite certain I need it tattooed on my body! I’m such a champagne girl. I pop open a bottle on Tuesday just to celebrate life. It shouldn’t be saved for special times only!

    Gorgeous photos, as always 🙂

  9. says

    I love dusting Parmesan on popcorn but haven’t ever added truffle anything! I will have to break out the truffle salt! Wishing you a very Happy New Year and a Healthy and Prosperous 2012, dear Sylvie! x

  10. says

    That sounds so delicious! We eat a lot of popcorn in this house and I have always been tempted but never splurged on updating our popcorn. Now, thank you, we will definitely be making this. Happy New Years.

  11. says

    What a creative and unique idea! I only wish I saw this last night because we had champagne at home. And we have an old-fashioned popcorn maker (complete with it’s own stand), but didn’t think to pop anything. Bookmarking this for the next celebration. Happy New Year to you!!!


  12. Cici says

    I have no idea where to find truffle butter, will truffle oil suffice? I see that on the shelves. Can’t wait to make this!

  13. says

    WOW – what a great idea – ever since i read about not to eat microwave popcorn i kind of have stopped eating it. Now i need to get some real popcorn and do it on the stove like you said. I am not a big champagne fan but i do like Prosecco 🙂

  14. Stef says

    I bought a bowl at Target made to pop, popcorn. I don’t use any oil at all. You put the kernels in the bowl, start microwave. I have a “popcorn” setting on my microwave I use. Don’t walk away, they burn fast! This bowl is super nondescript in their home goods section..