Here’s a fun and tasty activity for Fall! Recycle empty food containers into decorative cups using party napkins or fabric scraps to make Apricot Popcorn Cups, healthy treats featuring a combination of popcorn, Sun-Maid California Apricots & toasted almonds. Kids can wrap the containers, then tie or glue the material in place. An adult should help make the hot sugar mixture for the popcorn mix.

Apricot Popcorn Cups


10 cups popped popcorn
1 cup Sun-Maid California Apricots, chopped
1/2 cup toasted almonds, chopped
3 tablespoons butter (“Mom” prefers organic)
2 tablespoons apricot jam
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon


COMBINE popcorn, apricots and almonds in a large bowl.
In a small (1 quart) saucepan, combine butter, jam, brown sugar and cinnamon.
BOIL over medium heat about 3 minutes until syrupy and soft-ball stage, 234 to 240ºF on a candy thermometer. (Without a candy thermometer, test mixture by placing a droplet in a dish of ice water. At soft-ball stage it will form a soft ball that flattens when removed from the water.)
DRIZZLE sugar syrup over popcorn and fruit mixture, stirring quickly until evenly coated and cool. Serve the same day to retain crispness, or place in a sealed plastic bag for up to 1 day.

Makes about 10 cups.

*Recipe and image courtesy of Sun-Maid.*