Popcorn Granola

3 1/2 to 4 qts. hot popped popcorn

1 c. coconut

1 c. nuts or sunflower seeds

2/3 c. raisins

1/2 c. butter or margarine, melted

1 T. cinnamon

1 tsp. salt

1/2 c. honey

Combine popcorn, coconut, nuts and raisins. Blend remaining ingredients together and pour over the popped corn mixture, toss to coat thoroughly. Spread on a lightly buttered 10x15-inch jellyroll pan. Bake at 275 for 40 minutes, stirring every 10 minutes. Cool to crisp. Store in airtight container. Recipe makes approximately 4 1/2 quarts.

Pat Myers

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987