* About 1/2 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.
Posted to EAT-L Digest 14 Sep 96
Date: Sun, 15 Sep 1996 13:47:11 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
Serving Ideas : Make a batch of this at Halloween for the kids.
NOTES : Does not keep as long as commercial types because of the margarine
content.
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