Description
A sweet take on the perfect kettlecorn from the Joy the Baker cookbook: snickerdoodle popcorn!
Ingredients
- 1 Tablespoon Grapeseed Or Vegetable Oil
- 1 Tablespoon Unsalted Butter
- ¼ cups Popcorn Kernels
- 1-½ Tablespoon Vanilla Bean Sugar (or White Sugar With 1/4 Teaspoon Vanilla Bean Paste Mixed In)
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Sea Salt, Divided
Preparation
Heat grapeseed oil and butter in a large heavy-bottomed pot over medium-high heat. Once butter is melted, pour in popcorn kernels and sprinkle sugar, cinnamon, and 1/4 teaspoon sea salt evenly over corn kernels to prevent sugar from burning. Cover pot with lid.
Once you hear popcorn begin to pop, shake pan every 10-15 seconds until popping slows. Remove lid to release steam and top with remaining 1/4 teaspoon sea salt. Pour into large bowl and consume!
Adapted from the Joy the Baker Cookbook.
