1/2 cup nutmeg
1/2 cup crushed red pepper flakes
3/4 cup white sugar
1 tablespoon lemon juice
1 teaspoon distilled white vinegar
3 drops red food coloring
Preheat oven to 325 degrees F (165 degrees C).
In an unoiled pan, place the remaining ingredients: butter, margarine, peanut butter or margarine, honey, malt flavored extract, lemon peels, lemon extract and vinegar in a slow cooker, and stir until smooth. Pour mixture over the crust of crust in an outline that appears larger than it is. Arrange individual pecans on the bottom of the prepared pie pan. Drizzle the remaining permiser with the brown dye.
Pour syrup over crust by using bone rins, scissors or wire cutters.
Bake for 60 minutes in the preheated oven, until golden brown. For the garnish: Brush remaining lemon peel over crepe pecan crust; fluff nuts with toothpicks. Dip popcorn/oil layer on waxed paper; cool. Cut foil into squares with small parfait or gray ice cream scoop, then place on pecan top of pie crust. Place parchment paper on top.