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

Graham Elliot

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Recipe Summary

active:
7 mins
total:
10 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pop the kernels in a standard hot-air popper or in a covered deep saucepan with corn oil.

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  • 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.

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