Name: Spiced Popcorn Bars
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 8 servings
Ingredients: 8 cups popped popcorn; 2 cups regular rolled oats (not instant); 1 cup chopped almonds; 1 cup raisins; 1 cup honey; 1 cup brown sugar; 4 Tbsp. Seasoning of choice:; 1/4 tsp. salt

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Spiced Popcorn Bars

Recipe by Savory Spice Test Kitchen

An autumn treat with hints of cocoa, chile, and cloves.

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Serves 8 servings

Prep Time 20 minutes

Cooking Time 10 minutes

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Ingredients

8 cups popped popcorn 2 cups regular rolled oats (not instant) 1 cup chopped almonds 1 cup raisins 1 cup honey 1 cup brown sugar 4 Tbsp. Seasoning of choice: Mexican Mole

Ras el Hanout

Barrier Reef Caribbean Mix 1/4 tsp. salt

Mexican Mole (Nut-Free)

Barrier Reef Caribbean Mix (Salt-Free)

Directions

Mix popcorn, oats, nuts and dried fruit together in a very large bowl. Melt honey and sugar together in a small saucepan over medium heat. Stir in choice of seasoning and salt and simmer until sugar has dissolved, about 5 min. Slowly drizzle melted sugar and spice syrup over dry ingredients, trying to cover as much of the mixture as possible as you pour. Fold mixture together with a spatula; if cool enough, use wet hands to make sure everything gets coated. (Note: Mixture will be a sticky, gooey mess. Popcorn should be well coated but not swimming in syrup. Use less syrup or more popcorn to adjust to desired consistency.) Using wet hands, press mixture into a lightly greased small baking sheet or rectangular cake pan and set in refrigerator to chill for about 30 min. Remove and cut into bars. Store in an airtight container.

Recipe Notes

You can use any mix of nuts (e.g. pecans, hazelnuts, peanuts) and dried fruit (e.g. apricots, cherries, cranberries). You could also throw in some chocolate chips. These bars are also delicious flavored with our Ras el Hanout or Barrier Reef Caribbean Mix in place of Mexican Mole.