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    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.

 

 

 

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