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Serves: 2-4 • Time: 10 minutes
YOU NEED
50g unsalted butter, melted • 2 teaspoons vanilla extract
1½ tablespoons vegetable oil • 50g popcorn kernels
ground cinnamon, to taste
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Beat together the butter and vanilla, then set aside. In a heavy-lidded pan, heat the oil over a medium–high heat and add 4 of the popcorn kernels. Cover. When the kernels have popped, remove from the heat and add the remaining kernels. Shake, return to the heat and cover. Cook, shaking occasionally, until there are 3 seconds between pops. Remove from the heat, shake the pan and wait for stray kernels to pop. Pour over the vanilla butter, sprinkle with cinnamon and toss. Serve immediately.