1 tablespoon grape-seed or vegetable oil
1/2 cup popcorn kernels
1/4 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
1/8 teaspoon truffle oil
Salt, to taste
Cracked black pepper, to taste
- In a large pot, heat the oil over medium-high heat. Spread the kernels over the oil in an even layer; cover with lid. Once popping comes to a halt, remove the popcorn from the heat. Allow to cool.
- Meanwhile finely grate parmesan; melt butter in a small saucepan over the stove or microwave it for 10 seconds until melted.
- Drizzle the truffle oil into the melted butter and stir to incorporate.
- Pour butter-and-truffle-oil mixture over the popcorn and toss gently. Sprinkle with parmesan. Season with salt and freshly ground black pepper to taste. Serve immediately.
Makes 12 cups (serves three to four).
- Snacks, Other