Recipe: Cinnamon-Honey Popcorn

CINNAMON-HONEY POPCORN

10 cups popcorn, air-popped*
1/3 cup honey
1 cup oil-roasted peanuts
1 teaspoon orange zest
1/2 teaspoon ground cinnamon**
4 tablespoons solid margarine

In a very large bowl or pan, mix popped corn and peanuts; set aside.

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 the honey mixture over popcorn, tossing and mixing lightly as you pour. Place on a large cookie sheet, trying to layer as thinly as possible.

Roast in a 325 degree F oven, 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. Does not keep as long as commercial types because of the margarine content.

*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.

Makes 8 servings
Source: Jo Anne Merrill