- 1 cup of heirloom popcorn kernels
- 4 tablespoons of coconut oil, divided
- 1 teaspoon white truffle extra virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
In a large pot, pour 2 tablespoons of coconut oil and place on a medium heat. Place 3 kernels into pot. Once all three kernels have popped, pour in the cup of kernels. Place a lid on the top of pot to let kernels heat up. Every 30 seconds shake pot, so the kernels that are on the bottom don’t burn. When the popcorn starts to only pop every ten seconds, take off heat. Dump popcorn in a mixing bowl and add truffle oil, salt, and pepper.
Eat and enjoy!