½ c popping corn
3 Tbsp canola oil
¼ c sugar
1 Tbsp kosher salt
2 Tbsp ground cinnamon
Begin by adding the canola oil to a medium hot pan. Spread out the kernels evenly, covering the bottom of the pan. Stir often. When the kernels become hot, coat them with the sugar. Cover the pan and continue to shake it so the kernels heat evenly.
When the popping begins, shut off the heat, but do not remove the lid. Continue to shake the pan until the popping stops.
Put the popcorn in a mixing bowl and sprinkle with the salt and cinnamon while it’s still hot. Allow the popcorn to cool, then enjoy.