1 (2-ounce) bag caramel microwave popping corn
1 cup dried apples, cut into 1/2-inch pieces
1 cup raisins
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoons ground allspice
Prepare corn according to microwave package directions; discard un
After coating popped corn with mix in bag, 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 1 1/2 quart mix.
Heat chocolate chips and drizzle over popcorn. Mix thoroughly and drop by spoonful's 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