Accompanied by the "Local farmer's crop Pops!" story in the 10-09 edition
Makes 10 cups
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
1 tablespoon shredded Parmesan cheese
1/2 teaspoon sea salt
Freshly ground black pepper
In a large heavy-bottomed pot (with a lid), place olive oil and 1 tablespoon truffle oil. Add about 3 popcorn kernels.
Heat over medium-high heat until a kernel pops. Add remaining popcorn; cover.
Once corn begins to pop, shake pot constantly over heat.
When popping slows, remove pot from heat and transfer popcorn to a large serving bowl.
Melt butter and mix in the 2 teaspoons of truffle oil. Pour mixture over popcorn and toss.
Sprinkle cheese, salt and pepper over popcorn and toss to distribute evenly.
Serve immediately or store in an airtight container.
-- The Popcorn Board
