• 1 quart popped popcorn*
  • 1 cup unsweetened shredded coconut
  • 1/2 cup old fashioned oats
  • 1/2 cup chopped walnuts
  • 1/2 cup sliced almonds
  • 1/2 cup wheat germ
  • 1/2 cup honey
  • 3 tablespoons olive oil
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries

Preheat oven at 250°F. Mix popcorn, coconut, oats, walnuts, almonds, and wheat germ in a large bowl. Mix honey and oil in a small bowl and heat slightly until honey is thin. Gradually pour honey over popcorn mixture, stirring well to coat. Spread mixture in a rimmed 17 x 12-inch baking pan. Bake for 30 minutes, stirring halfway through baking. Remove pan and carefully stir in apricots and cranberries. Bake for an additional 30 minutes, stirring halfway through.

*Using a Presto® popcorn popper, prepare popcorn as directed in the popper's instruction manual. This recipe works best when popcorn has been popped with oil. Remove any unpopped  kernels.

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