Ingredients
| Amount | Ingredient |
|---|---|
| 8 cups | Popped JOLLY TIME Pop Corn |
| 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 sunflower seeds |
| 3 tbsp | butter or margarine |
| 2/3 cup | honey |
| 1/4 cup | brown sugar |
| 1/4 cup | vanilla extract |
| 1/2 tsp | salt |
Directions
- Preheat oven to 300 degrees F.
- Line a 13×9-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.
- Stir to blend and bring to a boil. Boil 2 minutes, stirring constantly; pour over popcorn mixture.
- Stir to blend all ingredients and pour into foil-lined pan.
- With damp hands, press mixture lightly and evenly into pan.
- Bake 30 minutes or until lightly browned.
- Cool in pan at least 3 hours before cutting into rectangles to serve.
- Wrap individually in plastic wrap and store in an airtight container up to 2 weeks.
Recipe compliments of The Popcorn Board