Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      cups          popcorn, air-popped -- * see note
     1/3  cup           honey
   1      cup           peanuts, oil-roasted
   1      teaspoon      orange zest
     1/2  teaspoon      ground cinnamon -- ** see note
   4      tablespoons   margarine -- solid

Preparation:

* 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.