| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Snacks |
8 |
Servings |
INGREDIENTS
| 10 |
c |
Popcorn — air-popped |
| 1/3 |
c |
Honey |
| 1 |
c |
Peanuts — oil-roasted |
| 1 |
ts |
Orange zest |
| 1/2 |
ts |
Cinnamon* |
| 4 |
tb |
Margarine — at room |
|
|
Temperature |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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