- 1 cup popping corn
- 4 tablespoons unsalted butter, melted
- 1/3 cup pecorino cheese, freshly grated
- 1 1/2 teaspoons truffle salt
- 1 1/2 teaspoons rosemary, minced
- Pop the popping corn. In a bowl, toss with the melted butter, pecorino cheese, truffle salt and rosemary.
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