• 8servings
  • 267calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 10 cups popcorn -- air-popped

  3. 1/3 cup honey

  4. 1 cup peanuts -- oil-roasted

  5. 1 teaspoon orange zest

  6. 1/2 teaspoon ground cinnamon

  7. 4 tablespoons margarine -- solid

Instructions Jump to Ingredients ↑

  1. In a very large bowl or pan, mix popped corn and peanuts.

  2. In a small pan, mix the margarine, honey, orange zest and cinnamon. Heat, stirring, until the margarine is melted.

  3. 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.

  4. 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.

  5. NOTE: 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.

  6. Serving Ideas : Make a batch of this at Halloween for the kids.


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