Ingredients:

  • 1/2 cup (100g) High-Quality Popcorn Kernels
  • 2 tbsp (30ml) Refined Coconut Oil
  • 3 tbsp (45g) Coconut Sugar
  • 1.5 tbsp (8g) Ground Saigon Cinnamon
  • 1/4 tsp (1.5g) Fine Sea Salt
  • 1/2 tsp (2.5ml) Pure Vanilla Extract

Instructions:

  1. Whisk the coconut sugar, Saigon cinnamon, and sea salt in a small bowl. Note: Mixing them beforehand ensures even distribution later.
  2. Heat the refined coconut oil in your 6 quart pot over medium high heat.
  3. Drop three test kernels into the oil and cover with the lid.
  4. Wait for the test kernels to pop. Once you hear that third pop, the oil is at the correct 350°F.
  5. Pour in the remaining 1/2 cup of kernels and quickly replace the lid.
  6. Shake the pot gently over the burner every 10 seconds. Listen for the sizzle of the kernels dancing in the oil.
  7. Remove from heat when popping slows to 2 seconds between pops. Do not wait for every single kernel to finish, or you’ll burn the bottom.
  8. Drizzle the vanilla extract over the hot corn immediately.
  9. Sprinkle the cinnamon sugar mixture over the top while the corn is still venting steam.
  10. Cover and shake vigorously for 30 seconds. The residual heat will flash toast the sugar into a crisp glaze.