I have to admit I'm not really a popcorn fan. At least not the buttered popcorn while you are watching a movie variety. However, if you take that popcorn, cover it in sugar and bake it, it's general appeal to me seems to increase dramatically. This variety is my personal favorite. I've made four batches in the last week and eaten a large share of each one. The cinnamon in this recipe really makes it and I use a Vietnamese variety that has the perfect sweet-hot taste, providing just a little bit of bite to the finished popcorn. The pecans add a more refined taste but you could substitute them with any nut variety that you have on hand. Finally, I suppose you could use a microwave popcorn that was light in butter and salt but making your own popcorn on the stove is so easy and fresh popcorn really has no comparison.
