Serves a Crowd

Parmesan and Truffle Popcorn with Chives

by:
February  8, 2010
5
2 Ratings
  • Serves four to six
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

What You'll Need
Ingredients
  • 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
Directions
  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!
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4 Reviews

jebida
jebida March 11, 2012
Just ran out to buy some truffle oil before the grocer closed. This will make my sunday night movie night! Thanks!
 
dymnyno
dymnyno February 8, 2010
I love using truffle oil too! I make it the conventional way with Rancho Gordo popcorn adding the oil in the beginning and also more after the corn is popped. I add a few twists of fresh black pepper to finish.
 
Loves F.
Loves F. February 8, 2010
This is my favorite movie (and any) time snack too! I use non-microwave kernals, and pop them (in a covered wok) in a mix of vegetable oil and truffle oil, then toss with a little more truffle oil, truffle salt, butter, parmesan, and rosemary!
 
coffeefoodwrite
coffeefoodwrite February 9, 2010
That's a great idea to use the truffle oil and truffle salt. I've made this with the truffle salt and parmesan and it really is addictive...looking forward to trying it with the rosemary as well.