How To: Make Stovetop Vanilla and Cinnamon Popcorn

I was recently expressing my frustration with making stovetop popcorn. I usually end up with a good portion of burnt popcorn, and some unpopped ones. Then a friend said that in order to keep it fresh and unburned, you must heat up the oil in the pot first, and after a few minutes, put in three kernels. Once these have popped, you may then put in 1/2 cup of kernels.

Genius.

Here's a twist on kettle corn popcorn that is just as good.

Vanilla and Cinnamon Popcorn

(adapted from Jan/Feb 2011 Health Magazine)

1/4 cup olive oil

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp sea salt

1/2 cup popcorn kernels

In a stock pot, heat olive oil for 4-5 minutes. Put three kernels in the oil and cover. Wait until you hear the three kernels pop. Put vanilla, cinnamon, salt and popcorn kernels in the pot and cover. You will quickly hear the kernels begin to pop, and once there is about a 3-4 second break between kernels, turn the heat off and remove from the stove. Immediately pour popcorn into a bowl.

Or, instead of dirtying up bowls, you could put your sweet and salty popcorn in one of these nifty bags featured in Health magazine this month and bought on etsy.com

(photo source)

Question of the Day: Is popcorn a go-to snack for you?