3-quart sauce pan with lid
1/3 cup large, high quality popcorn kernels
2 Tbsp. Butter Olive Oil* (try with Chipotle or Blood Orange as well!)
1 Tbsp. White Truffle Oil* (adjust to desired taste)
Himalayan Pink Salt* (also delicious with Black Truffle Sea Salt*)
Pour Truffle oil into a large bowl and swirl to distribute evenly. Set aside.
Pour olive oil in the pan and rotate to cover bottom. Place pan on stove and let heat for a minute or so over medium high heat. Put three popcorn kernels in the pan. When one or two of them pop, cover the bottom of the pan with popcorn. Place the top on the pan. The popcorn should start popping in a minute or so. Using potholders to grasp pan, continuously shake the pan across the burner until popping reaches a crescendo.
Immediately add the hot popcorn to the bowl previously coated with Truffle Oil and toss gently to coat popcorn with Truffle Oil. Add salt to taste, and drizzle with additional Truffle Oil if desired for stronger flavor.
* Items available at The Vintage Olive