In a measuring cup, mix cinnamon, salt, and sugar. Have this spice mixture ready by the popper.
Put oil, popping corn, and sugar into the popper. Fasten the lid securely. Use medium-high heat. Popping should start in about 2-3 minutes. Continue stirring until popping almost stops.
Remove quickly from the heat, open lid, and pour in half the spice mixture over hot popcorn. Close lid and continue stirring (no heat) until throughly mixed. Then add the remaining mixture and stir. Pour into a large bowl.
Once the Cinnamon Crunch popcorn is cool, gently break into pieces with a wooden spoon. Pick out any un-popped kernels. Makes about 4 quarts.
Contributor: Wabash Valley Farms