Directions:
- Place a deep pot over high heat.
- Drizzle just enough oil to cover the bottom of the pan (I used olive oil)
- Drop a kernel into the bottom of the pan and cover.
- When it pops, cover the bottom of the pan with an even amount of raw popcorn kernels (try not to overlap them) and sprinkle a light layer of garlic powder on top of the layer of kernels; then cover the pot.
- Keep the heat steady, and wait as the kernels pop.
- When the popcorn fills to the rim, or the popping begins to slow (1-2 seconds between pops) turn off the heat.
- Pour the popcorn into a large bowl.
- Melt a few tablespoons of butter, then pour a tablespoon of truffle oil into the melted butter. Drizzle the mixture over the popcorn, and toss.
- Sprinkle truffle salt over the popcorn.
- Grate a fresh block of parmesan cheese to cover the top, and enjoy!
