How to Make It
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.
Cook butter in a small skillet over medium heat 3 minutes or until browned and fragrant; stir in 1½ teaspoons oil, salt, and vanilla extract. Drizzle mixture over popcorn; toss well to coat. Combine sugar and cinnamon; sprinkle over popcorn, and toss well.
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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice