- 1/4 cup butter
- 2 tablespoons apricot jam or jelly
- 2 tablespoons brown sugar
- 1/2 cup popcorn, popped
- 1/2 cup toasted coconut
- 1/2 cup toasted almonds
- 1 cup dried apricots, cut small
- Put butter, jelly and brown sugar into a heavy saucepan. Cook over moderate heat to 235 degrees F on a candy thermometer.
- Pour over the popped corn, coconut, almonds and apricots. Mix well.