Cup of Yum
1. Gather all the ingredients.
2. Set a large deep pot (I use a 3.5 Quart Dutch oven) on the stovetop over medium heat. Add 3 Tbsp coconut oil and 3 popcorn kernels.
3. Close the lid and wait until the kernels pop. When the kernels pop, the oil is hot enough to add the rest of the popcorn kernels.
4. Open the lid and add 1 tsp truffle salt and ½ cup popcorn kernels.
5. Cover the pot with the lid and gently shake the pot from side to side (or back and forth). This will distribute the popcorns in an even layer and mix the truffle and salt with the kernels.
6. While the kernels pop, shake the pot occasionally over the burner to prevent the kernels from burning. When you are not shaking the pot, keep the lid slightly ajar to release the steam from the pot. Cook until there are about 2–3 seconds between pops. By this time, you can’t hear many kernels moving against the bottom of the pan.
7. Remove from the heat. Shake a few times to let the last few kernels pop and take the lid off to let the steam out; this will allow the popcorn to stay crisp. Enjoy!

To Store

1. You can keep the leftovers in an airtight container and store it at room temperature for 1–2 days. Consume soon!