Yield: 1 servings
|1||(2-oz) bag caramel microwave popping corn|
|1 cup||Dried apples, cut into 1/2 inch pieces|
|½||Tsps. pumpkin pie spice|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground allspice|
Prepare corn according to package directions; discard unpopped kernels. After coating popped corn, place in a large bowl instead of spreading on cookie sheet.Immediately stir in apples and raisins.In small bowl, combine spices then sprinkle over popcorn mixture. Toss gently to coat popcorn and fruit. Makes 1½ quart mix.
ADDITIONAL POPPING GOOD SNACKS: * Heat chocolate chips and drizzle over popcorn. Mix thoroughly and drop by spoonfuls onto a cookie sheet to harden for a chocolate delight.
* Liven up your usual brown bag lunch by replacing potato chips with a bag full of popping corn that has been seasoned with your favorite topping.
* Serve popcorn in a new way by baking a mixture of popcorn, cheddar cheese, chopped bacon and green onion.
SOURCE: Best Recipes Magazine October 1992 ///\oo/\\\ From the hearth in Sandee's Kitchen...