Cinnamon Spice Kettle Corn

Cinnamon Spice Kettle Corn
Makes 10 cups

Upgrade your movie night by making homemade kettle corn.  No special equipment required!  I like the blend of spicy, sweet and salty so I flavor mine with a mix of maple syrup, cinnamon and sea salt.

3 tablespoons grapeseed oil
1/2 cup popcorn kernels
3 tablespoons maple syrup
generous sprinkle of salt
2 teaspoons good quality cinnamon (I like Vietnamese)
1/4 teaspoon cayenne

1. In a large, thick pot, heat oil until it shimmers.  Add 3 kernels of popcorn to test oil.  When they start to pop, add the rest of kernels and drizzle in maple syrup.  Stir and quickly put the lid on the pot and let kernels start to pop.  Shake the pot back and forth on the stovetop to make sure the kernels don't burn.  

2.  When the popping starts to slow (2-3 seconds between each pop), dump out popcorn quickly onto a sheet tray and spread out with a spoon.  (It's super hot, don't touch!).  Sprinkle with salt, cinnamon and cayenne and toss together with a spoon.  Serve immediately or let cool and package into an airtight container and store at room temperature.