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Add a photoServings: 8
Ingredients
- 10 c. Popcorn, air-popped, * see note
- 1/3 c. Honey
- 1 c. Peanuts, oil-roasted
- 1 tsp Orange zest
- 1/2 tsp Grnd cinnamon, ** see note
- 4 Tbsp. Margarine, solid
Directions
- * About 1/2 c. corn unpopped; exact measurements are not required for this recipe.** If you prefer, use another spice instead of cinnamon. Try nutmeg and allspice, or possibly pumpkin pie spice.
- In a very large bowl or possibly pan, mix popped corn and peanuts. In a small pan, mix the margarine, honey, orange zest and cinnamon. Heat, stirring, till the margarine is melted. With a wooden spoon or possibly spatula in one hand, slowly pour this mix 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 min. When crispy, transfer to a platter and cold to room temperature. Don't overcook. May be stored in popcorn can or possibly container at this point.
- Serving Ideas : Make a batch of this at Halloween for the kids.
- NOTES : Does not keep as long as commercial types because of the margarine content.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 8 servings | |
| Calories 1761 | |
| Calories from Fat 934 | 53% |
| Total Fat 103.87g | 130% |
| Saturated Fat 23.06g | 92% |
| Trans Fat 29.05g | |
| Cholesterol 12mg | 4% |
| Sodium 2405mg | 100% |
| Potassium 790mg | 23% |
| Total Carbs 179.4g | 48% |
| Dietary Fiber 31.1g | 104% |
| Sugars 13.97g | 9% |
| Protein 30.88g | 49% |
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