1/2 cup popcorn kernels, popped
20 g unsalted butter, melted
5 ml truffle oil*
Pinch of flaked salt
1 small fresh white or black truffle (optional)
1 Tbsp finely diced fresh flat-leaf parsley
*Note: If fresh truffle oil is unavailable, try truffle salt.
Add butter and truffle oil in a heated bowl (you want the bowl to be at the same temperature your just-popped popcorn will be.)
Coat the sides of the bowl in the mixture.
Add popped popcorn and toss to combine.
As garnish, grate truffle over popcorn along with flaked salt and parsley, use all or none as to your taste. We don't suggest leaving out the grated truffle though.
Photo Credits: Heather Christo