2 c. dried apples, chopped
10 c. popped popcorn
2 c. pecan halves
4 tbsp. butter, melted
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. brown sugar
1/4 tsp. vanilla extract

Preheat oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl, combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto waxed paper to cool. Store in airtight container. Yield: 14 cups.