In a large pan, add olive oil and three popcorn kernels. Cover the pan and heat over medium-high.
Once the three kernels pop, remove from heat and add the rest of the kernels. Cover the pan and shake for about 20-30 seconds to coat kernels and distribute them evenly. Return to heat.
When the rest of the kernels start to vigorously pop, slightly crack the lid to let the steam to escape.
When popping has slowed to one pop every few seconds, remove from heat and pour into your serving bowl. Immediately add your truffle oil and rosemary, then toss. Add salt and toss again.
Serve immediately or let cool completely before packing for later.
Notes
For extra truffle flavor sub pink Himalayan salt for truffle salt, in addition to truffle oil.