Instructions

• In a small bowl, stir together 1/4 cup butter (melted) and 1 teaspoon cinnamon until combined; set aside.
• In a separate small bowl, whisk 1/2 cup powdered sugar with 1 tablespoon half & half until smooth and pourable (drizzling consistency). If needed, whisk briskly or warm briefly to loosen; set aside.
• Place 2 tablespoons vegetable oil or canola oil and 1/2 cup popcorn kernels into a large pot. Add a few dashes of salt. Cover the pot with a tight-fitting lid or foil.
• Place the pot over medium-high heat. Hold the lid and shake the pot back and forth over the burner occasionally so kernels heat evenly. When kernels begin to pop, continue shaking the pot gently.
• When popping slows to several seconds between pops (about a minute or two after it starts), remove the pot from the heat.
• Immediately dump the hot popcorn onto a baking sheet or into a large bowl. Drizzle the cinnamon butter over the popcorn and stir or toss to coat evenly.
• Drizzle the powdered sugar glaze over the coated popcorn and toss gently to distribute. Serve warm, or let cool on the baking sheet so the glaze can harden slightly.