Source: The Independent

Cinnamon Kettle Corn

by Joe Cipro

October 09, 2013



½ c popping corn

3 tbsp canola oil

¼ c sugar

1 tbsp kosher salt

2 tbsp ground cinnamon




Begin by adding the canola oil to a medium hot pan. Spread out the kernels evenly covering the bottom of the pan stirring often. When the kernels begin to become hot coat them with the sugar. Cover the pan and continue to shake the pan so that the kernels heat evenly.

When the popping begins, shut off the heat, but keep the lid on the pan. Continue to shake the pan until the popping stops. Put the popcorn in a mixing bowl and sprinkle with the salt and cinnamon while it’s still hot. Allow the popcorn to cool then enjoy.