Popcorn Nut Crunch

Name: Popcorn Nut Crunch
Ingredients: 2 quarts popped popcorn; 1 cup blanched whole almonds, toasted; 1 cup each pecan halves, cashews, Brazil nuts and hazelnuts, toasted; 1-1/2 cups sugar; 1 cup dark corn syrup; 1/2 cup butter; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

8 ingredients

5 steps

Ingredients

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

Directions

1

Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven. Bake at 250° for 20 minutes.
2

Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
3

Remove from the heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated.
4

Immediately spread on greased
5

. Cool; break into pieces. Store in airtight containers.