Popcorn Munch
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A baked popcorn snack mix with peanuts, coconut, honey, apricots and raisins. Keep a jar on hand for lunchboxes and snacking.
Ingredients
- 6 cups popped popcorn
- 1 cup dry roasted peanuts
- 1/3 cup coconut
- 2 tablespoons margarine
- 1/4 cup honey
- 3/4 cup snipped dried apricots
- 3/4 cup raisins
Equipment
- 9×13-inch pan
- saucepan
- airtight jar
Directions
- Heat the oven to 300°F.
- Spread the popcorn in a 13 x 9 x 2-inch pan, then scatter the peanuts and coconut on top without stirring.
- Melt the margarine, stir in the honey, and drizzle over the popcorn. Toss gently to coat.
- Bake for 20 minutes, stirring twice.
- Let cool a little, loosen with a spatula, then stir in the apricots and raisins.
- Serve once it has cooled completely.
Notes
Airtight at room temperature in a cool, dry place; best within about 1 week.
Nutrition
Serving: 80g | Calories: 322kcal | Carbohydrates: 45g | Protein: 7.2g | Fat: 15g | Saturated Fat: 4.9g | Trans Fat: 0.1g | Cholesterol: 8.7mg | Sodium: 131mg | Potassium: 472mg | Fiber: 4.8g | Sugar: 32g | Vitamin A: 617IU | Vitamin C: 0.8mg | Calcium: 34mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 7 cups; popped popcorn counted as air-popped popcorn, coconut counted as sweetened flaked coconut, margarine counted as butter. Brands and portions vary, so use it only as an approximation.