13x9x2-inch baking pan
6 cups popped popcorn
1 cup dry roasted peanuts
1/3 cup shredded coconut
2 tablespoons butter or margarine
1/4 cup honey
3/4 cup dried apricots
3/4 cup raisins
1 Pour the popped popcorn into a 13x9x2-inch baking pan. Measure the peanuts and
the coconut to the baking pan. Do not stir yet, or the popcorn will crumble too much.
2 Measure the butter or margarine. Put butter or margarigne into a
small saucepan. Put pan onto burner. Turn burner to low heat. When the butter
or margarine melts, turn off burner. Take pan off burner. Measure the honey.
Use a rubber scraper to stir the honey into melted butter or margarine.
3 Drizzle the butter-honey mixture over the popcorn mixture in the baking
pan. Gently stir the mixture with the rubber scraper till mixed well.
4 Put the baking pan into the oven. Turn oven to 300 degrees. Bake for 20
mintues. Once or twice, while the mixture is baking, use hot pads to remive the
pan from the oven and stir the popcorn mixture with a wooden spoon. Use hot pads
to put pan back into hot oven.
5 While the popcorn mixture is in the oven, use kitchen scissors to snip the
dried apricots into small peices. (If your scissors start sticking together, dip
the scissor blades into a glass of cold water.) Set the snipped apricots aside till
you're ready to use them. Measure the raisins and set aside also.
6 Turn off oven. Use hot pads to remove pan from oven. Cool slightly. Loosen
mixture with a pancake turner. Stir apricots and raisins into popcorn mixture.
Pour the popcorn mixture into a large serving bowl. Makes 7 cups.