Recipe: Fruit and Popcorn Balls

FRUIT AND POPCORN BALLS

3/4 cup packed brown sugar
1/4 cup apple juice or water
3 Tablespoons butter
2 Tablespoons light corn syrup
1/4 teaspoon salt
9 to 10 cups popped popcorn (unpopped kernels removed)
2 cups total Raisins, Fruit Bits and or dried Apricots, diced
1/4 cup roasted peanuts (optional)

Butter a very large bowl and set aside.

Combine brown sugar, apple juice, butter, corn syrup, and salt in a 2-3 quart saucepan. Boil over medium heat, 5-6 minutes, until mixture is slightly thickened (or 250 degrees F on a candy thermometer).

Place popcorn, dried fruit and peanuts in buttered bowl. Immediately drizzle hot sugar mixture over popcorn and fruit, stirring quickly with a wooden spoon.

With buttered hands, quickly press mixture into balls 3-4 inches in diameter, or, for bars, press into a 9x13-inch pan. Cool.

Wrap balls or bars in cellophane bags and tie with ribbon.

Can be made up to two days ahead.