Bacon Truffle Pecorino Popcorn Recipe

Recipe adapted from Cordelia Culver

Bacon Truffle Pecorino Popcorn
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Bacon Truffle Pecorino Popcorn, adapted from Cordelia Culver
  • 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
  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.
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