Bacon Truffle Pecorino Popcorn

Ingredients

• 4 strips thick applewood-smoked bacon
• 4 tablespoons unsalted butter
• 1 tablespoon white truffle oil
• 4 quarts (approximately 16 cups) freshly popped corn (about ½ cup unpopped kernels)
• 2 ounces Pecorino Romano cheese, finely grated
• Kosher salt

Directions

1. Cut the bacon crosswise into ¼-inch-thick strips. In a small skillet, cook the bacon over medium heat until golden-brown, about 10 minutes.
2. Add the butter to the skillet and stir until melted. Remove from the heat and stir in the truffle oil.
3. In a large bowl, pour the hot bacon mixture over the popcorn, stirring to coat evenly. Add the cheese, season with salt and serve immediately.