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