Bacon Truffle Pecorino Popcorn
Recipe adapted from Cordelia Culver
Yield: 4 servings
Cook Time: 15 minutes, plus popcorn popping
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
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.
Please check your inbox to verify your email address.