Parmesan and Truffle Popcorn with Chives

By • February 8, 2010 4 Comments

45 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: My favorite restaurant in town has this amazing truffle popcorn that they let you graze on before dinner. I became so obsessed with it, I started making it at home...and sort of never stopped. I've tried a few variations, including popping it from scratch in truffle oil which I learned wasn't for me. {Cast iron + oil + heavy shaking = perilous.} I've also experimented with a variety of truffle oils, until I realized that truffle butter is the best way to go. {Oil vs. butter. Go figure.} Add truffle salt, chives, parmesan, and boom, game over.theicp

Serves four to six

  • 1 Bag organic, unseasoned microwave popcorn
  • 1/2 cup Finely grated parmesan cheese - plus a little extra to freshly grated over the top
  • 2 tablespoons Truffle butter
  • 1/4 cup Chives, finely chopped
  • 2-4 teaspoons Truffle salt
  1. Cook the popcorn according to instructions. I use organic, unseasoned microwave popcorn since it's so convenient and because I don't mind the taste, but of course you can pop the kernels conventionally in oil over the stove.
  2. In a large bowl, add the popped popcorn. Slowly pour the butter over it while stirring it around with a rubber spatula. Then, stir in the parmesan and chives and season with truffle salt to taste. Grate some more parmesan over the popcorn as the finish touch, and serve!

More Great Recipes: Cheese & Dairy|Rice & Grains|Appetizers|Snacks

💬 View Comments ()