Snickerdoodle Popcorn

Heat grapeseed oil and butter in a large heavy-bottomed pot over medium-high heat. 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. Cover pot with lid.

Once you hear popcorn begin to pop, shake pan every 10-15 seconds until popping slows. Remove lid to release steam and top with remaining 1/4 teaspoon sea salt. Pour into large bowl and consume!

Adapted from the Joy the Baker Cookbook.