Rosemary & Parmesan Truffle-oil Popcorn

If you love popcorn, this savoury treat’s for you. Garlicy, decadent and sure to please. Just don’t expect a good-night kiss.

10 cups freshly popped corn

1/2 cup extra-virgin olive oil

4 tbsp freshly chopped rosemary

1 clove garlic, minced

1/2 tsp salt

freshly cracked pepper (to taste)

1 tbsp truffle oil

1/3 cup freshly grated Parmesan

Pile the freshly popped corn into an oversized mixing bowl, and set aside. Next, place the olive oil, chopped rosemary and minced garlic in a small pot, and gently warm it over medium-low heat. When warmed, remove the pot from the heat, and add the salt, pepper and truffle oil. Mix until the salt dissolves, and then pour the infused oil over the popped corn, tossing to evenly distribute. Next, sprinkle on the Parmesan, toss again and serve.