1/2 cup popcorn kernals
15g Truffle Butter (available at Wiffens)
1 tbpsn truffle oil (we suggest Wine and Truffle Company real truffle oil from Wiffens)
3 tbspn oil (we suggest rice bran oil for a light flavour)
Salt to taste
Grated Parmesan and parsley (purely optional!)
Heat heavy based saucepan over medium high heat add oil and heat until a couple of kernals when added to oil start popping.
Add the kernals and butter place lid on pan and cook until kernals are popped.
Remove from heat add salt and serve.