Sweet Cinnamon Popcorn

Gluten, Dairy, Egg and Nut Free

INGREDIENTS;

• 2 Tblspn Coconut Sugar (or sugar of choice)
• 1 Tsp Ground Cinnamon
• 1/8 Tsp Himilayan Salt
• 2 Tblspn Coconut Oil
• 1/3 cup Popping Corn Kernels (makes about 7 cups popcorn)
• Extra Coconut Oil for Popping

METHOD:

AIR-POPPED POPCORN:

Making air-popped popcorn can be a little daunting until you can get the hang of it: This is the easiest way I have found that works everytime:

1. Place enough coconut oil to just cover the bottom of a large pot (with a lid)
2. Allow to heat on med-high heat.
3. Place 3 corn kernels into the pot with the lid on
4. Once the 3 kernels have popped (it will take a little while for the pan to heat enough for this to happen), take the popped kernels out
5. Add all the other kernels into the pot and coat them with the oil
6. The kernels should all start popping at the same time, make sure you shake the pot every now and then to distribute the heat.
7. Once popping has stopped, remove from the stove and take the lid off to avoid the popcorn from going soggy
8. I like to empty and place into a large dish to cool slightly

CINNAMON FLAVOUR:

• Add all other ingredients into a small pan to melt together and mix together until the sugar dissolves.
• Remove from the stove and drissle over the popcorn and mix very gently together with a mixing spoon,

NOTE: It usually doesn’t last long enough at our place to store, but it would be ok stored in an airtight container out of the fridge for about 2 weeks.