Ingredients

• 2 quarts popped popcorn
• 1/2 cup sliced almonds
• 1/2 cup shredded coconut
• 1/2 cup chopped dried apricots
• 1/2 cup sweetened dried cranberries
• 1/2 cup roasted soy nuts (or shelled sunflower seeds)
• 3 tablespoons butter or margarine
• 2/3 cup honey
• 1/4 cup brown sugar (light or dark)
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Directions

1. Preheat oven to 300 degrees Fahrenheit.
2. Line a 13x9-inch pan with foil and spray lightly with cooking spray; set aside. Place popcorn, almonds, coconut, apricots, cranberries and soy nuts in a large bowl; set aside, In a small saucepan, heat butter, honey, brown sugar, vanilla and salt over medium heat.
3. Stir to blend and bring to a boil. Boil 2 minutes, stirring constantly; pour over popcorn mixture.
4. Stir to blend all ingredients and pour into foil-lined pan.
5. With damp hands, press mixture lightly and evenly into pan.
6. Bake 30 minutes or until lightly browned.
7. Cool in pan at least 3 hours before cutting into rectangles to serve.
8. Wrap individually in plastic wrap and store in an airtight container up to 2 weeks.

Preparation time: 20 minutes

Baking time: 30 minutes

Nutrition Facts

Per 1 cup:
220 calories
9 g total fat
3.5 g saturated fat
10 mg cholesterol
140 mg sodium
34 g carbohydrates
2 g fiber
3 g sugar
3 g protein
187 mg potassium