Active Time
Total Time
10 MIN
Serves : 2

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

How to Make It

Step 1    

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

Step 2    

Transfer the warm popcorn to a large bowl, and add the butter and truffle oil. Toss well to coat the popcorn.

Step 3    

Add the Parmesan, chives, salt and pepper. Toss well.

Step 4    

Transfer the popcorn to a brown paper bag or a serving bowl. Serve immediately.

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