Ingredients:

  • 1/2 cup popcorn kernels, popped
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup 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

RECIPE

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.

Yield: 6 to 8 servings

Method:

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.