• Line bottom and sides of 13×9-inch baking pan with large sheet of aluminum foil. Spray foil with vegetable cooking spray.
• Stir together popcorn, raisins, dates and almonds in foil-lined pan.
• Combine brown sugar, honey and margarine in small saucepan. Bring to boil over medium heat, stirring constantly; reduce heat to low. Cook 5 minutes. Do not stir. Remove from heat.
• Stir in baking soda. Pour evenly over popcorn mixture, stirring quickly to coat mixture evenly.
• Bake at 300°F 12 to 15 minutes or until mixture is lightly browned, stirring once halfway through baking time.
• Lift foil from pan; place on cooling rack. Cool popcorn mixture completely; break into clusters. Popcorn can be stored in airtight container up to 1 week.
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