Tibault & Toad

cinnamon-sugar popcorn

We snagged these organic popcorn kernels from a local farm in early fall at the farmers' market. I made popcorn once in our heavy cast iron dutch oven with the "no-stir" method. It burned on the bottom. Ah well. For Christmas, Alan's parents gifted us a Whirly-Pop, so popcorn making has once again commenced, with no burnage! Being all snug inside on cold winter days really makes me want to make popcorn (and hot chocolate), and we've been having plenty of cold around here.

I always pop in coconut oil as it is very heat stable, and even though I wouldn't mind if it did (since I happen to love coconut oil), it really doesn't flavor the popcorn.  I pop 1/2 cup in about 2 tablespoons of oil, then toss with 2-3 tablespoons of melted butter, 1 tablespoon of sugar of choice, about 1/4 teaspoon salt, and a heavy shake of ground cinnamon. This is so addictive, I always eat way too much and make myself sick. Don't do this. Just eat the right amount and feel awesome. :)

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