Parmesan, Parsley, and Maldon Salt Popcorn

 Recipe

Yield:

Makes 8 servings (serving size: 2 1/4 cups)

Nutritional Information

Calories 173
Fat 10 g
Satfat 3 g
Monofat 6 g
Polyfat 1 g
Protein 6 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 9 mg
Iron 1 mg
Sodium 745 mg
Calcium 114 mg

Ingredients

18 cups popped popcorn
4 tablespoons truffle oil
1 cup grated fresh Parmesan
2 teaspoons sea salt
2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

1. In a large bowl, combine freshly popped popcorn and truffle oil, drizzling until all kernels are lightly coated. Add grated Parmesan, tossing well (continue to mix the popcorn to prevent cheese from clumping). Top with salt and parsley.

Note:

January 2011
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