1/4 cup popcorn
Vegetable Oil as needed
1-2 tablespoons butter
Truffle salt to taste
Get a large high-sided pot. Turn the heat up to medium high. Let it warm up for a couple of minutes. Coat the bottom with about 1/8 – 1/4″ of oil. Add popcorn. 1/4 cup pops into to plenty for 2 people. Multiply as needed. Cover the pot with a lid with just a sliver of space between the lid and the pot for steam to escape. You want to “fry” the kernels, not steam them. Once it starts popping, use pot holders or towels to grab the pot, maintaining the sliver of space, and shake it. Just keep shaking. Think Jiffy Pop, if you’re not too young to remember that. The idea is to keep the kernels moving so the popped ones rise up and the unpopped sift down, to avoid scorching. Once the popping slows, turn off the heat. Keep shaking for one minute. Put into a bowl large enough to toss it. Add 1-2 tablespoons of melted butter (depending on how buttery you like it, and how many unpopped kernels remained at the bottom). Toss. Add a couple sprinkles of truffle salt. Toss. Taste, adjust. Snack away with the forewarning that you may be ruined for regular popcorn forever.
I sneak truffle salt into movie theaters. No joke.