Method

• 1.
  Place 2 tablespoons oil and half the popcorn kernels in a large saucepan or stockpot over medium heat. Cover and cook, shaking the pan, for 3-4 minutes until all of the kernels have popped. Remove from heat and turn out into a large bowl. Repeat with the remaining 2 tablespoons oil and popcorn kernels.
• 2.
  When still warm, add truffle salt and parmesan to the popcorn, tossing well to combine, adding more truffle salt or parmesan to taste. Serve in cones made from wrapping paper, or in big bowls.