Truffle Popcorn

Chef Graham Elliot featured this recipe at the Food & Wine Classic in Aspen, during a demo called American Classics 2.0.

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  • Servings: 2

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Ingredients

  • 1/2 cup popcorn kernels
  • 1 1/2 tablespoons corn oil, for stovetop popping (optional)
  • 1 1/2 tablespoons unsalted butter, melted 
  • 1 tablespoon truffle oil
  • 1 ounce Parmesan cheese, finely grated with a Microplaner (about 1/4 cup)
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

How to make this recipe

  1. Pop the kernels in a standard hot-air popper or in a covered deep saucepan with corn oil.
  2. Transfer the warm popcorn to a large bowl, and add the butter and truffle oil. Toss well to coat the popcorn.
  3. Add the Parmesan, chives, salt and pepper. Toss well.
  4. Transfer the popcorn to a brown paper bag or a serving bowl. Serve immediately.
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