Ingredients
- 1/2 cup kernels
- 2 tablespoon vegetable oil
- 4 tablespoon butter, melted
- 3 tablespoon white truffle oil
- 1/2 cup parmesan cheese, grated over a microplane
Preparation
Baking Directions:
In heavy saucepot, heat oil over medium-high heat.
Add popcorn kernels and cover.
Shake pot until kernels have popped, 3-4 minutes.
In a small bowl, mix together melted butter and truffle oil.
Pour melted truffle butter mixture over popcorn and add Parmesan cheese, salt and pepper and toss to coat.
Serve.