|10 cups||Popcorn -- air-popped|
|1 cup||Peanuts -- oil-roasted|
|1 teaspoon||Orange zest|
|4 tablespoons||Margarine -- at room|
Preheat oven at 325. In a very large bowl, mix popped corn and peanuts. In a small pan, mix the margarine, honey, orange zest and cinnamon. Heat, stirring, until the margarine is melted. With a spatula in one hand, slowly pour this mixture over popcorn, tossing and mixing lightly as you pour. Place on a large cookie sheet, trying to layer as thinly as possible. Put in oven and roast, turning the popcorn every 5 minutes. When crispy, transfer to a platter and cool to room temperature. Do not overcook. May be stored in popcorn can or container at this point.
Recipe By : Jo Anne Merrill File
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