Truffle Scented Popcorn Recipe

Heat oil and pop

Place a large heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add the neutral oil and two or three popcorn kernels. Cover and heat until those test kernels pop, about 1–2 minutes.

Add the remaining popcorn kernels to the pot in an even layer. Cover, remove from heat for 15 seconds (this evens the temperature), then return the pot to the heat. Hold the lid slightly ajar to let steam escape.

Once popping starts, gently shake the pot occasionally to keep kernels from burning. Continue until popping slows to 2–3 seconds between pops, about 2–4 minutes depending on heat and pot.

Immediately remove the pot from heat and transfer popped corn to a large bowl. Sprinkle with the coarse sea salt and toss briefly to distribute.

Melt butter and combine oils

In a small saucepan or microwave-safe bowl, melt the unsalted butter until just liquid. Stir in the extra-virgin olive oil to combine. Allow the mixture to cool slightly so it is warm but not smoking.

Finish seasoning

Stir the truffle oil into the butter-olive oil mixture. Taste carefully: truffle oil is potent; start with the listed amount and increase only if you want a stronger truffle aroma. Add the freshly ground black pepper and, if using, the grated Parmesan and chives. Mix until smooth.

Dress the popcorn

Drizzle the warm truffle-butter mixture evenly over the salted popcorn in the large bowl while tossing or stirring gently to coat as evenly as possible. Use a spatula or large spoon to fold so the popcorn stays light and doesn't become soggy.

Taste and adjust: if you want more truffle aroma, add up to an additional 1/2 tsp truffle oil, drizzling and tossing to distribute. If desired, add a light extra pinch of salt or Parmesan to taste.

Serve immediately for best texture and aroma. Leftover popcorn can be stored in an airtight container at room temperature for up to 1 day, but the truffle scent will fade.