A few weeks ago, I found Cinnamon Kettle Corn that Grand Master H absolutely fell in love with as soon as he tasted it.
Naturally, I can only find it at one store that is not on my usual circuit and I can’t remember for the life of me to make the special trip. So today, he asked me for the beloved popcorn again and I went on the intarwebs to find out how to make it myself.
Lo and behold, Joy the Baker saved the day!
Cinnamon Kettle Corn
3 Tablespoons cocounut oil
1/3 cup corn kernels
2 Tablespoons granulated sugar
1/4 teaspoon ground cinnamon
sea salt to taste
In a medium saucepan with a tight-fitting lid, heat the coconut oil on medium until it melts. Add the corn kernels and sprinkle with granulated sugar. Place lid over the pan, keeping the lid slightly ajar. Allow corn to begin popping. Once or twice cover the pan completely and use pot holders to lift the pan slightly and shake it. When you notice to popping slowing, remove from heat and sprinkle with cinnamon and sea salt. Toss it to coat and pour into a bowl and eat right away!
Who knew it was that easy?!
The sugar carmelizes slightly, the corn is crisp and the whole thing tastes like a cinnamon roll. So good! And it gets a big thumbs up from Grand Master H!