Method

It always seems like magic when you put ¼ cup of popping corn into a large frypan with 1 tablespoon of canola oil, and five minutes later you take out 6 cups of crisp crunchy, sweet, cinnamon popcorn!

Put 1 tablespoon of canola oil into a large pot or pan with a tight-fitting lid, preferably glass.

Tip in ¼ cup Alison's popcorn, put on the lid, and heat over medium heat until the corn starts popping. Shake the pan often until the popping stops, then take it off the heat and tip the popcorn into a large shallow bowl.

Sprinkle over it, through a sieve, ¼ cup of icing sugar and ¾ tsp cinnamon. If you like, sprinkle the sieved icing sugar and cinnamon over the hot popped corn while it is still in the cooking pot. Some of the icing sugar will then caramelise, but you have to be careful it doesn't burn.

Eat it straight away.