White Truffle Popcorn

From Sally Schneider's cookbook, "The Improvisational Cook", an easy way to take a snack to a whole new level! Don't overdo do it on the truffle oil; a little goes a long way.

• Ready In: 5 mins
• Yields: 12 cups

Ingredients

• 1⁄2 cup  popcorn
• 2  tablespoons canola oil
• 4  tablespoons unsalted butter, melted
• 2 1⁄2-3  teaspoons  white truffle oil
•  salt

Directions

1. Heat the oil in a large pot over medium heat. Add a few kernels and cover. When they pop, add the rest of the kernels and cover. Shake the pot over the heat and cook until the popping stops, about 3 or 4 minutes. Pour the popcorn into a large bowl.
2. In a small bowl, combine the butter and the truffle oil. Drizzle over the popcorn and season with salt.