makes about 16-18 cups
- 2 tablespoons truffle butter (or regular salted butter)
- 1 tablespoons truffle oil (I used white)
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil
- 1 cup shredded Asiago
- 2-3 tablespoons chopped chives
- kosher salt
Melt the truffle butter in a small ramekin in the microwave (about 30 seconds), add truffle oil and set aside.
Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add 2 tablespoons coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. Put half the popcorn in a large bowl. Drizzle half the truffle butter/olive mixture on top and stir thoroughly to coat the popcorn. Top with half of the asiago, and chives. Season with salt and add the second half of popcorn to the bowl and finish topping with the remaining truffle butter, asiago & chives.