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  • Lisa Evangelos

Chef Jered's White Truffle Popcorn

This popcorn is a client favorite. We have made it for weddings, birthdays, corporate functions, barbecues... the list goes on. We have served it as part of a popcorn bar alongside other varieties of popcorn, and have served it just on it's own as well. Either way it is always the star of the show!


  • 1 cup of kernels

  • 3 tbsp of canola oil for popping

  • ¼ cup of butter for melting and topping popped corn

  • 2 tbsp white truffle oil

  • 1 tsp salt

  • ½ tsp pepper

  • ½ tsp white granulated sugar

  • 1 tsp dried dill


  1. Pour the oil into the pot and drop three kernels of corn over the top. These three kernels will be your indicator for when the oil is hot and ready for popping. Cover with the lid and set over medium-high heat.

  2. While waiting for oil to reach temperature and test kernels to pop, melt your butter (microwave or stove top) and stir in truffle oil.

  3. Once test kernels have popped, pour 1 cup of kernels into pot. Cover tightly and shake regularly until popping slows. Remove from heat.

  4. Once all popcorn is popped, transfer to a large bowl. Pour butter truffle mixture over popcorn and shake thoroughly until mixed.

  5. Sprinkle salt, pepper, sugar and dried dill over buttered popcorn. Toss to fully coat and serve!

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