1/2 c Honey

1/2 c Margarine

6 c Popped popcorn

1 c Shelled peanuts

Heat honey and margarine in a saucepan until well blended.
Cool. Combine popcorn and peanuts in a large bowl.
Pour honey mix over popcorn, stirring as you pour.
When popcorn and peanuts are well coated, spread in a pan in a single layer.
Bake at 350 degrees for 5 to 10 minutes or until crisp but not brown, stirring several times.
The difference between crisp (not brown) and burnt can be a matter of minutes.
Keep in an air tight container.
My Note: This doesn’t really taste like cracker jacks but it was sure good.
I’ll use more popcorn next time as the popcorn really soaked the honey butter up fast and some was positively soggy.

1 pk Unflavored gelatine

3/4 c Cold skim milk

1 c Boiling water

2 c Frozen strawberries

1/2 c Sugar

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes.
Add boiling water and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add strawberries and sugar; process at high speed until smooth.
Pour into 8 (5 oz) paper cups (or you can use plastic popsicle molds) until partially frozen, about 1 hour.
Insert wooden ice cream sticks; freeze until firm, about 4 hours.
To serve, let stand at room temp.
2 minutes; tear away cup.

1/2 c Raw nuts

- walnuts, cashews, almonds, - pecans, or peanuts 1 tb Tamari