8 quarts popped corn
1 cup chopped or slivered almonds
1 cup ribbonned coconut
( mix and set aside )
Next in sauce pan heat to crack stage:
1 1/2 cups honey
1/2 teaspoons salt
1 1/2 teaspoons vanilla
1/4 cup butter ( can omit or use less )
Drizzle over popcorn to coat thoroughly and spread out on 2 cookie sheets.
Place in low heated oven until crisp, then enjoy!