- 1/3 cup popcorn kernels
- 2 T melted butter
- 2 T truffle oil
- 1 T minced parsley
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- Prepare popcorn according to package directions.
- Place warm popcorn in a bowl. Toss with butter, truffle oil, parsley, cheese and salt and pepper to taste.
Reprinted from Patrick O'Connell's recipe (chef at Virginia's Inn at Little Washington)