MMMMM----- Recipe via Meal-Master (tm) v7.07
       Title: Crunchy Snacks for Kids
  Categories: Kids, Snacks
    Servings:  6
     1/2 c  (8 tbsp) honey
     1/2 c  Margarine
       6 c  POPPED popcorn
       1 c  Shelled peants
   From: Vicki Lansky’s CANDY book
   Have you thought of putting crackers in your cookie jar? They are made with
   less sugar and you can choose a low salt variety. You can fill a cookie jar
   with peanuts-in-th-shell or roasted no-salt nuts. Or keep on hand a jar of
   nuts and raisins with a few chocolate chips thrown in (aka “gorp”).
   Try sprinkling grated Parmesan cheese or American cheese on popcorn. Or,
   mix with peanuts, or cinnamon.
   Package extra popcorn in small plastic bags with twist ties - excellent for
   an out-of-doors treat, car ride (Donna’s note: UGH!) or TV special snack.
   (Donna’s note: lunch boxes!)
   Heat honey and butter in a saucepan until blended. Cool. Pour over popcorn
   which has been mixed with peanuts, stirring as you pour. When well-coated,
   spread in a pan in a single layer. Bake at 350 for 5 - 10 minutes or until
   crisp, stirring several times. The difference between crisp (not brown) and
   burnt can be a matter of minutes. Package in plastic bags and twist tie. If
   you want it to be mistaken for the “real thing”, add a small toy.
   1 cup (8 oz) semi-sweet chocolate chips 1 cup freshly popped popcorn 1 cup
   Melt chocolate chips. Add popcorn and nuts and stir until they are well
   coated. Drop by spoonfuls onto a cookie sheet or wax paper and let set til
   firm. If the crowd is rushing you for a taste, chill the clusters in the
   freezer for 5 minutes. When firm, store in plastic bags.
   Mix: 4 cups crunchy cereal (Cheerios, or Corn Chex, etc) 1 cup peanuts or
   mixed nuts 1 cup pretzel sticks, the smallest size 1 cup seasoned croutons
   Combine: 1/2 cup salad oil or 6 tbsp melted butter 2 tsp Worcestershire
   Sauce 1/4 tsp garlic powder
   In a shallow pan coat crunchy ingredients with the combined oil and
   seasonings. Heat in oven at 250 for about 45 minutes, stirring every 15
   minutes. Spread on absorbent paper to cool.