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Popcorn: Popcorn Nut Crunch

Source of Recipe

taste of home, Midge Stolte


List of Ingredients

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup brazil nuts, toasted
1 cup hazelnuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 teaspoon vanilla
1/2 teaspoon ground cinnamon


Recipe

Place the popcorn and nuts in a lightly greased 5-qt Dutch oven. Bake at 250ºF for 20 mins. Meanwhile, in a medium saucepan, combine the sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 290 degrees (soft-crack stage). Remove from the heat; stir in vanilla and cinnamon. Pour a small amount at a time over the popcorn mixture, stirring constantly until the mixture is well coated. Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.