1/3 c. melted butter, ghee, or allergy-free margarine
1⁄2 c. honey
6 quarts popcorn, popped
1 c. nuts (optional)
Blend honey and butter; heat until well blended. In a separate container, combine the popcorn and nuts. Pour honey-butter blend over popcorn- nut mixture and mix well. Spread over greased cookie sheet in a thin layer. Bake at 350 degrees for 2–5 minutes or until crisp.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!
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