10cupspopped popcorn, lightly salted, about 1/2 unpopped kernelsOr, one pkg microwave popcorn, popped
1cupdried apricots, choppedabout 4 ounces
1/2cuptoasted almonds, chopped
3Tbspbutter
2Tbspapricot jamor other fruit jam or jelly
2Tbsppacked brown sugar
1/2tsp. cinnamon
Instructions
MIX popcorn, apricots and almonds in a large bowl.
COMBINE butter, jam, brown sugar and cinnamon in a small (1 quart) saucepan, or 2 cup microwave safe bowl..
BOIL over medium heat, or microwave on high, stirring frequently for about 3 minutes until syrupy and soft-ball stage, 234 to 240ºF on a candy thermometer. (The soft-ball temperature is not super critical to tasty results but will make a crisper coating. Just be sure it comes to a good boil. To test without a candy thermometer, put a droplet of the hot mixture in a dish of ice water. At soft-ball stage the droplet will form a soft ball that flattens when pinched between fingers.)
DRIZZLE sugar syrup over popcorn and fruit mixture, stirring quickly until evenly coated and cool. Serve the same day to retain crispness, or place in a sealed plastic bag for up to 1 day.
Notes
Adult supervision should be provided for children working with hot sugar syrup.