| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Holidays | 8 | Servings | |
INGREDIENTS
| 10 | c | Popcorn, air-popped; * see note |
| 1/3 | c | Honey |
| 1 | c | Peanuts, oil-roasted |
| 1 | ts | Orange zest |
| 1/2 | ts | Ground cinnamon; ** see note |
| 4 | tb | Margarine; solid |
INSTRUCTIONS
* 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 <[email protected]> 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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