Recipe: Cinnamon-Honey Popcorn
Appetizers and SnacksCINNAMON-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
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
MsgID: 3153857
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-05 thru 03-31-11 Daily Recipe Swap - ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-05 thru 03-31-11 Daily Recipe Swap - ...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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