Yield: 8 servings
Truffle Parmesan Popcorn
- 1 cup popping kernels
- 2-3 tbsp. canola or vegetable oil
- 4 tbsp. butter, melted
- 2 tsp. Olio Truffle oil
- ½ cup grated Pecorino or Parmesan cheese
- Olio Truffle salt or Sea salt, to taste
- Ground black pepper, to taste
Directions
-
Pop kernels in canola oil. Allow to cool slightly. Melt butter in a sauce pan, add truffle oil and stir well to combine. Place popcorn in a paper bag, drizzle in the butter mixture. Close bag and shake well to coat all the popcorn. Transfer to a bowl. Add salt and pepper.