Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 10 cups | Popcorn -- air-popped |
| ⅓ cup | Honey |
| 1 cup | Peanuts -- oil-roasted |
| 1 teaspoon | Orange zest |
| ½ teaspoon | Cinnamon* |
| 4 tablespoons | Margarine -- at room |
| \N \N | Temperature |
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