I once heard a French winemaker describe Chardonnay as the most féminin and élégant of the three traditional varietals that goes into his champagne. And while I firmly believe chardonnay and popcorn are a pairing made in foodie heaven; the oaky, buttery notes in the wine perfectly pairing with the rich flavors in the popcorn are divine. A truly perfect happy hour snack. But, do I feel my most feminine and elegant while consuming fistfuls of movie theater butter? Not necessarily. Fortunately, I’ve discovered the most charming variation on the classic pairing and all you have to do is switch up the toppings a bit.

Truffle and Rosemary Popcorn requires you to have an air popper for your popcorn so you can control the toppings in a way you can’t in a microwavable version and I have to say, once you make your own freshly air popped popcorn, you won’t want to go back!

Ingredients:

unpopped popcorn kernels

truffle oil infused with a sprig of rosemary

seasalt

I’ve seen a couple different options for air poppers and with mine all you have to do is add the kernels to the air popper then turn it on and drizzle the oil on once it’s all popped but my friend has one where you add the oil to the pan before the kernels so make sure you know which one you’ve got! Once there’s 20-30 seconds between the pops make sure to take the popcorn off the heat immediately so your popcorn doesn’t burn!

After it’s all popped and you’ve mixed in the oil the next step is to salt it (and, on occasion, you may need to add a little more truffle oil, too).

All the toppings should be flavored to taste so make sure to start small and add more as needed. You’ll need to keep mixing the popcorn in the bowl as you go to make sure it all gets mixed in and the toppings aren’t all clumped at the top or sinking to the bottom. But once you’ve seasoned it the way you like you’re all good to go!

It really is that simple!

As a reminder, chardonnay is best served lightly chilled so you should put the bottle in the fridge roughly twenty minutes before you plan on opening it!

xo,

Kate