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Honey-and-Spice Crunch

3 quarts popped popcorn
Vegetable cooking spray
3 tablespoons butter or margarine
1/4 cup honey
1/4 cup light corn syrup
3 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
2 (0.9-oz.) pkgs. dried fruit bits (about 1/2 cup)

Pour popcorn into a bowl coated with cooking spray; set aside.

Melt butter in a saucepan over low heat; stir in next 4 ingredients. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, 7 minutes, or until a candy thermometer reaches 250 deg. Remove from heat. Stir in cinnamon, soda, and vanilla; pour over popcorn, stirring to coat. Spoon mixture into a lightly greased 15x10x1-inch jellyroll pan.

Bake at 250 deg. for 25 minutes or until golden, stirring every 5 minutes. Stir in dried fruit; cool. Store in airtight containers.

Yield: 3 quarts.