This recipe originally started as a holiday treat, but it became so popular that I now serve it year-round.
—CAROLYN SYKORA BLOOMER, WI
PREP: 15 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 8 CUPS
8 cups air-popped popcorn
3/4 cup dried cranberries
1/4 cup slivered almonds
1/4 cup pecan halves
1/4 cup honey
3 tablespoons butter
2 tablespoons maple syrup
1/4 teaspoon almond extract
1. In a shallow roasting pan, combine the popcorn, cranberries, almonds and pecans.
2. In a small saucepan, combine the honey, butter and syrup. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in extract. Drizzle over popcorn mixture and toss to coat.
3. Bake at 325° for 15 minutes, stirring every 5 minutes. Cool on a wire rack, stirring occasionally. Store in an airtight container.
PER SERVING 1/2 cup equals 96 cal., 4 g fat (2 g sat. fat), 6 mg chol., 16 mg sodium, 14 g carb., 1 g fiber, 1 g pro. Diabetic Exchanges: 1 starch, 1 fat.