• 1/2 cup popcorn kernels, popped
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons good quality truffle oil
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons finely minced fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • Pinch of sugar
  • 1 small fresh white or black truffle (optional)

This recipe contains: Dairy


Truffled Popcorn

Patrick O'Connell

The Inn at Little Washington, Washington, VA

This fancy popcorn from Outstanding Chef winner Patrick O'Connell is so delicious you'll want to make enough to last beyond the end credits. O'Connell's secret is adding a pinch of sugar to bring out the rich truffle flavor.

Yield: 6 to 8 servings


Place the popcorn in a large bowl; add the butter and truffle oil and toss to coat. Add the cheese, parsley, and sugar and season with salt and pepper; toss to combine. Grate truffle over popcorn just before serving, if desired.