Eat » 15 Minutes »
Ritzy Black and White Truffle Popcorn
makes 16 - 20 cups

INGREDIENTS

1 cup popcorn kernels, popped (yields 16 – 20 cups)

6 tablespoons black or white truffle butter, melted

1 ½ teaspoons fine sea salt

1 overflowing cup finely grated truffle Pecorino

1 teaspoon black or white truffle oil (optional)

METHOD

Pop the popcorn the way you usually do (I use an air popper, but some prefer the stovetop method). Meanwhile, in a small saucepan, heat the truffle butter until it is just melted. Take off the heat, and stir in the salt. Pour the butter and salt mixture, the grated cheese, and the truffle oil over the popcorn and toss until the mixture is evenly distributed. Devour!

print this recipe