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.

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