1/4 cup of Butter

2 Tablespoons of Apricot Jelly or Jam

2 Tablespoons of Brown Sugar

1/2 cup of Popcorn (popped)

1/2 cup of Coconut (toasted)

1/2 cup of Almonds (toasted)

1 cup of Dried Apricots (cut small)

In a heavy saucepan, combine butter, jelly and brown sugar. Cook over moderate heat to 235 on a candy thermometer until mixed well. Mix popped corn, coconut, almonds and dried apricots in a bowl. Pour butter mixture from saucepan over the popped corn, coconut, almonds and dried apricots. Mix well, allow to cool and enjoy.