Ingredients

• 1 1/2 tablespoons olive oil
• 1 tablespoon plus 2 teaspoons white truffle oil, divided (adjust to taste)
• 1/2 cup popcorn kernels
• 1 tablespoon butter
• 3 tablespoons shredded Parmesan cheese
• 1/2 teaspoon sea salt
• freshly ground black pepper
   

Directions

1. In a large, heavy-bottomed pot (with a lid), place olive oil and 1 tablespoon truffle oil. Add about 3 popcorn kernels.
2. Heat over medium-high heat until a kernel pops. Add remaining popcorn; cover.
3. Once corn begins to pop, shake pot constantly over heat.
4. When popping slows, remove pot from heat and transfer popcorn to a large serving bowl.
5. Melt butter and mix in the 2 teaspoons truffle oil. Pour mixture over popcorn, and toss.
6. Sprinkle cheese, salt and pepper over popcorn and toss to distribute evenly.
7. Serve immediately or store in an airtight container.

Nutrition Facts

Per 1 cup:
70 calories 
4.5 g total fat 
1.5 g saturated fat 
5 mg cholesterol 
150 mg sodium 
7 g carbohydrates 
1 g fiber 
0 g sugar 
2 g protein 
2 mg potassium