1/4 cup grapeseed oil
1/2 cup unpopped popcorn
2 oz Urbani truffle butter, melted
1 1/2 tsp coarse sea salt
Place grapeseed oil in a large stock pot with a right fitting lid over medium high heat and throw in 3 kernels of popcorn.
Once you hear the first kernel pop, and remaining kernels and cover, shaking to coat kernels in oil, and return to the heat.
Shake pot occasionally while popcorn pops to prevent burning, and cook for 4 or so minutes or until the popping starts to slow down.
Pour popped corn into a large bowl and toss to coat with truffle butter and salt and indulge.