Chef Graham Elliot featured this recipe at the Food & Wine Classic in Aspen, during a demo called American Classics 2.0.
Pop the kernels in a standard hot-air popper or in a covered deep saucepan with corn oil.
Transfer the warm popcorn to a large bowl, and add the butter and truffle oil. Toss well to coat the popcorn.
Add the Parmesan, chives, salt and pepper. Toss well.
Transfer the popcorn to a brown paper bag or a serving bowl. Serve immediately.