3 Tablespoons canola oil

1/3 cup fresh popcorn kernels

4 tablespoons melted butter

1/4 cup granulated sugar

1 tablespoon McCormick Gourmet Roasted Saigon Cinnamon

3/4 cup white chocolate chips

2-3 tablespoons heavy cream

1.  Heat oil in Dutch oven or large pot over medium heat.  When hot, add 1 popcorn kernel to test if hot enough, once kernel pops add remaining kernels and close pot with lid.  Cook until popping stops about 1- 1 1/2 minutes.  Transfer to a large bowl and drizzle with melted butter.  Stir to coat all pieces.  Place sugar and cinnamon in a small bowl and stir to combine, sprinkle over buttered popcorn, stirring to coat all pieces.   Pour onto a parchment or silpat lined baking sheet.

2.  Melt chocolate chips and heavy cream in double boiler until melted and smooth.  Drizzle over popcorn and let harden, about 20-30 minutes.  Transfer to bags or little popcorn boxes.

Makes 4 servings