In a large heavy bottomed pot or Dutch oven, add coconut oil, 1 tsp. truffle oil and 2-3 popcorn kernels. Turn heat to medium-high and cover the pan. Wait for the oil to heat and the kernels to pop.
2 tbsp. coconut oil
When the test kernels have popped, remove the pan from the burner and add the popcorn kernels. Give the pan a good shake to coat the kernels.
½ cup popcorn kernels
Cover the pan and place back over medium heat. Gently shake the pan continuously as the popcorn cooks to prevent burning. Once the popcorn starts popping, crack the lid on the pot.
Continue cooking the popcorn until the popping slows to about 1 pop every 2 seconds. Immediately dump the popcorn into a large bowl.
Combine melted butter and truffle oil. Drizzle over popcorn and toss to coat evenly
2 tbsp. salted butter, 1 ½ tsp. white truffle oil
Sprinkle with parmesan cheese and salt. Toss until evenly coated. Serve immediately.
¼ cup grated parmesan cheese, ¼ tsp. salt
