Preparation / Directions:
* 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.
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