Cyber Monday is just hours away! Here are the best early deals to shop now

Truffle Popcorn
Popcorn, paper bag
print recipe
(12 rated)

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


    • 1/2 cup popcorn kernels
    • 1 1/2 tablespoons corn oil, for stovetop popping (optional)
    • 1 1/2 tablespoons unsalted butter, melted
    • 1 tablespoon truffle oil
    • 1 ounce Parmesan cheese, finely grated with a microplaner (about 1/4 cup)
    • 2 tablespoons chopped fresh chives
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper


  1. Pop the kernels in a standard hot-air popper or in a covered deep saucepan with corn oil.
  2. Transfer the warm popcorn to a large bowl, and add the butter and truffle oil. Toss well to coat the popcorn.
  3. Add the Parmesan, chives, salt and pepper. Toss well.
  4. Transfer the popcorn to a brown paper bag or a serving bowl. Serve immediately.

This recipe originally appeared in Food & Wine.