- 16 cups
air-popped popcorn, (about 2/3 cup un-popped popcorn)
- 4 tablespoons
- 6 tablespoons
- 1/2 teaspoon
- 1 to 2 cups
- Preheat oven to 350º Spray jelly-roll pan with non-stick cooking spray.
- Place air-popped popcorn in a large bowl.
- Stir honey, butter and cinnamon in a small saucepan over low heat until butter is melted and mixture is smooth; immediately pour over popcorn. Toss with a spoon to evenly coat, pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice during baking. Let cool on pan for 5 minutes. (As popcorn cools, coating becomes crisp.) When cool, stir in cinnamon chips.
Kitchen Tip: Active dry yeast will keep 6 months past the expiration date if frozen. Place the yeast directly in the freezer in its original vacuum-sealed packaging. If opened, seal tightly in plastic wrap. You can use it at a later date without thawing.