Serves: 9
Total Calories: 209
* "Place popcorn in a covered plastic container. Tie with ribbon and attach pinecones." Place popped corn and peanuts in a 13 x 9 x 2-inch baking pan. Stir to mix, then set aside.
Place honey and maple syrup in a small saucepan. Over medium-high heat, bring to a boil and boil 5 minutes, stirring every 2 minutes. Remove from heat.
Stir in butter until melted. Pour over popped corn and peanuts. Use two forks and toss mixture until all of the popped corn and peanuts are covered with the honey mixture. (Try to keep the honey mixture on the popped corn and don't let it settle to bottom of pan.)
After the snack cools, break pieces apart.
Store in an airtight container in a cool place. Eat within 1 week.
This Maple Honey Popcorn recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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