Snickerdoodle Popcorn

1. 1

   Heat grapeseed oil and butter in a large heavy-bottomed pot over medium-high heat.

2. 2

   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.

3. 3

   Cover pot with lid.

4. 4

   Once you hear popcorn begin to pop, shake pan every 10-15 seconds until popping slows.

5. 5

   Remove lid to release steam and top with remaining 1/4 teaspoon sea salt.

6. 6

   Pour into large bowl and consume!

7. 7

   Adapted from the Joy the Baker Cookbook.

* Per serving · 4 servings · Values may vary.

No additional tips available.