Cinnamon Popcorn
Ingredients
1 tbsp olive oil
60g popping corn
25g butter
½ tsp grounded cinnamon
Instructions:
Preheat the oven to 170 °C / 150 °C Fan (340 °F) Gas 3 and prepare a baking tray with greaseproof paper.
Pour the oil into a large, heavy-based pan over a medium-high heat. Once hot, add the corn and shake the pan gently so the kernels are in one layer and coated in oil.
Cover with a lid and leave over the heat, shaking the pan gently every 30 seconds. The popcorn is ready when the pops are about 2 to 3 seconds apart. Tip into a large bowl.
Melt the butter in a small pan over a low heat and stir in the cinnamon until you have a smooth, glossy liquid. Pour the mixture over the popcorn and stir well until every piece is coated.
Spread the popcorn over the lined baking tray and place in the oven for 3-4 minutes to crisp up a little.
Top Tip
The recipe makes 4 portions. The popcorn can be stored in an airtight container for a few days.
