We have a family tradition of having some treats to eat and warm hot chocolates while decorating the tree one evening in the lead up to Christmas. This year we had purchased some organic popping corn (on the cob) from Riverford. I was skeptical at first, but one cob produced a delicious mountain of popcorn. It tasted so fresh and was gobbled up quickly, (except the bit I put away for Inges school lunchbox).
2 tsp coconut oil
1 popping corn cob (equivalent to 1/4 - 1/3 cup popcorn)
1/2 tsp ground cinnamon
1/4 tsp vanilla powder
A couple of pinches of Himalayan salt
Heat oil gently in a saucepan. Add in pop-corn and cover tightly with a lid. Keep over moderate heat, shaking every once in a while. When the popping starts, shake frequently over heat until it stops popping. Discard any un-popped kernels. To the popcorn add the cinnamon, vanilla and salt. Shake to combine. Adjust seasoning to taste. Enjoy...