I’d feel guilty if I called this a recipe. You need two things:
Air-popped popcorn
Yogurt covered almonds
Chop the almonds. You need about 10 almonds per 2 cups of popped corn, but use more than that. You deserve it.
Put the chopped yogurt almonds into a large skillet set to medium low, let the coating melt at bit and stir.
At this stage you could add coconut flakes, crispy rice or puffed wheat cereal, chopped pecans, or whatever you have. I made this during a sloppy April blizzard when I was unwilling to leave home to get any other ingredients, so the popcorn and yogurt almonds were all I had.
It was plenty. Let it cool, sprinkle a little powdered sugar on top, and enjoy. The end.
Wintry mix never lasts long. Happy spring!
Good, Fast, Cheap 