- 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.