Parmesan Truffle Popcorn Recipe

Holy yum.

Parmesan cheese. Sea Salt. White Truffle Oil.

It may not look like much, but it's better than anything you've ever bought from the store.

After Justin and I inhaled this, he said he didn't know how we ever bought popcorn from the store before this, and I totally agree.

Homemade popcorn is so much cheaper and healthier. You can buy a bag for less than $2 and it makes at least 15 servings. We typically make about 3-4 cups at a time.

I was recently flipping through a magazine and came across a healthy snack idea. It said that 3 cups of popcorn with 2 tsp. Parmesan cheese and some sea salt was only 120 calories.

This inspired tonight's snack; however, ours included a secret ingredient - white truffle oil. Its aroma and flavor just take this popcorn over the top.

The back of the kernel bag gives directions on how to make the popcorn. These directions pretty much say to heat canola or vegetable oil in a pot over medium high heat. Place a kernel in the center and cover. When this kernel pops, you add your desired amount of kernels to the pot, making sure to keep it as one sparse layer. If you add too many kernels, they won't all pop.

I like to slightly crack the lid once I put all of the kernels into the pot to give it more air, and I recall reading that it helps keep the popcorn from burning.

Once you hear the kernels stop popping, quickly remove from heat and into a serving bowl. I generously sprinkled fresh Parmesan cheese, sea salt and a light drizzle of white truffle oil and then sifted the bowl around to coat evenly.

Enjoy!