2 tablespoons grapeseed oil
1/2 cup popcorn kernels
3 tablespoons black truffle butter
3 tablespoons black truffle oil
In a large pot with a lid over medium heat, heat the grapeseed oil until it shimmers. Add the popcorn, cover and shake until most of the kernels have popped, 4-5 minutes. Pour into a large bowl.
In a small saucepan over low heat, melt the butter with the truffle oil until warm. Drizzle over popcorn. Season to taste with salt. Serve at once.
Makes about 12 cups.
From “Mix Shake Stir: Cocktails for the Home Bar”