Cinnamon-honey popcorn
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Popcorn, air-popped -- * see |
| Note | ||
| ⅓ | cup | Honey |
| 1 | cup | Peanuts, oil-roasted |
| 1 | teaspoon | Orange zest |
| ½ | teaspoon | Ground cinnamon -- ** see |
| Note | ||
| 4 | tablespoons | Margarine -- solid |
Directions
* About ½ cup corn unpopped; exact measurements are not required for this recipe. ** If you prefer, use another spice instead of cinnamon. Try nutmeg and allspice, or pumpkin pie spice.
In a very large bowl or pan, 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 wooden spoon or 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. Roast at 325 degrees, 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