Instructions: * 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.

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

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.