Ingredients

• 8 cups popcorn
• 1/4 cup chopped dried apricots
• 1/4 cup dried cranberries
• 1/4 cup raisins
• 1/2 cup unsalted butter
• 1/2 cup dry white wine
• 1/3 cup peach jam
• 1/3 cup granulated sugar
• 1/4 cup corn syrup
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1 cup chopped freeze-dried strawberries

Directions

1. Line large baking sheet with parchment paper. Spray large bowl with nonstick cooking spray.
2. Transfer popcorn to prepared bowl. Toss in dried peaches, dried apricots, cranberries, and raisins.
3. In medium heavy-bottomed saucepan set over medium heat, melt butter. Add wine, jam, sugar, corn syrup and salt. Bring to a boil, stirring frequently, and cook for 12 to 15 minutes or until sugar mixture is golden brown and has reached the hard-ball stage. (To test, add a few drops of sugar syrup to a glass of ice-cold water; if the sugar syrup solidifies, the mixture is ready.)
4. Stir in lemon zest. Working quickly and carefully, pour caramel over popcorn, stirring to evenly coat.
5. Arrange popcorn mixture on prepared baking sheet, spreading into an even layer. Sprinkle with freeze-dried strawberries. Let set until firm and cooled completely.

Tip: Substitute white wine with red wine if preferred.