This recipe is inspired by Tomie DePaola's "The Popcorn Book." In the book, DePaola writes that "The Colonists like it (popcorn) so much that they served popcorn for breakfast with cream poured on it."
⅓ cup Popping Corn
3 tablespoons cooking oil or coconut oil
Pour the oil and popping corn into a covered medium-sized pot, and place the pot over a medium-high heat.
As the oil heats up, gently shake the pot so that the kernels cook evenly.
Listen for the popping to go crazy, and continue shaking the pot until the pops only happen once ever three seconds.
Remove the pot from the heat and pour the popcorn into a large serving bowl.
To serve: Scoop a few spoonfuls into a cereal bowl, pour milk over the popped corn, and drizzle with honey.
Recipe by TinkerLab at http://tinkerlab.com/popcorn-breakfast-cereal/