10cupspopped popcorn, lightly saltedOr, one pkg microwave popcorn, popped
1cupdried apricots, choppedabout 4 ounces
1/2cuptoasted almonds, chopped
2Tbspapricot jamor other fruit jam or jelly
2Tbsppacked brown sugar
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. (Without a candy thermometer, test mixture by placing a droplet 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.
Adult supervision should be provided for children working with hot sugar syrup.