Vanilla popcorn

Ingredients:

• 2 tsp. granulated sugar
• 1 teaspoon fine or table salt
• 0.5 tsp ground cinnamon
• 2 tbsp. l. coconut oil
• 1/3 cup popcorn kernels
• One whole or half vanilla bean, cut in half lengthwise and scrape out the seeds

Preparation:

1. Combine the sugar, salt, and cinnamon in a small bowl and set aside. Place a rimmed baking sheet or a large paper bag on the work surface.
2. Heat the coconut oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat for 1 minute. Add 2 corn kernels. Once they pop, add the scraped vanilla seeds and stir. Immediately pour in the remaining corn kernels, wait 10 seconds, then quickly whisk in the sugar and cinnamon mixture. Cover the pan, leaving the lid slightly ajar (away from you) to allow steam to escape.
3. Put on oven mitts and shake the pan over the burner. Continue shaking until most of the popcorn has popped, with a 1-2 second pause between pops.
4. Immediately turn off the heat, remove the lid, and carefully pour the popcorn onto a baking sheet or into a paper bag. Let it cool for at least 5 minutes before eating (be careful: the sugar will make the popcorn very hot!).