For fresh cracked pepper - either grind it or better yet, use whole peppercorns, finely crushed with a mortar and pestle.
In a small skillet, add the butter and heat until just bubbling. Add the pepper and gently sauté for a minute to release the pepper essence. Remove from heat. Add Sel Magique Black Truffle Salt and mix together.
Set a large deep pot on stovetop over medium heat (a Le Creuset pot works great)
Add the coconut oil and 3 kernels and close the lid. When you hear a pop - add the rest of the popcorn. Cover, keeping the lid 1/4" or so open to let the steam escape. If you keep the lid fully covered, you'll get popcorn that's not crispy.
While the kernels pop shake the pot occasionally to prevent burning. Cook, while keeping the lid ajar, until the popping slows - about 2-3 minutes. Remove from heat.
Transfer the popcorn to a large bowl, and drizzle generously with the topping. Use two large wooden spoons to gently coat the popcorn. Serve immediately, and enjoy!
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!