Snickerdoodle Popcorn

• 1 Tablespoon Grapeseed Or Vegetable Oil
• 1 Tablespoon Unsalted Butter
• 1/4 cups Popcorn Kernels
• 1- 1/2 Tablespoon Vanilla Bean Sugar (or White Sugar With 1/4 Teaspoon Vanilla Bean Paste Mixed In)
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Sea Salt, Divided

1. Heat grapeseed oil and butter in a large heavy-bottomed pot over medium-high heat.
2. Once butter is melted, pour in popcorn kernels and sprinkle sugar, cinnamon, and 1/4 teaspoon sea salt evenly over corn kernels to prevent sugar from burning.
3. Cover pot with lid.
4. Once you hear popcorn begin to pop, shake pan every 10-15 seconds until popping slows.
5. Remove lid to release steam and top with remaining 1/4 teaspoon sea salt.
6. Pour into large bowl and consume!
7. Adapted from the Joy the Baker Cookbook.

vegetable oil, butter, popcorn kernels, vanilla bean sugar, ground cinnamon, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/snickerdoodle-popcorn/ (may not work)