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Parmesan, Parsley, and Maldon Salt Popcorn

Photo: Dasha Wright
Yield Makes 8 servings (serving size: 2 1/4 cups)

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

Nutrition 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

How to Make It

  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.