Popcorn Nut Crunch

Name: Popcorn Nut Crunch
Ingredients: 2 quarts popped popcorn; 1 cup blanched whole almond, toasted; 1 cup pecan halves, toasted; 1 cup cashews, toasted; 1 cup brazil nut, toasted; 1 cup hazelnuts, toasted; 1 12 cups sugar; 1 cup dark corn syrup; 12 cup butter; 1 teaspoon vanilla; 12 teaspoon ground cinnamon

11 ingredients

9 steps

Ingredients

2 quarts popped popcorn
1 cup blanched whole almond, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup brazil nut, toasted
1 cup hazelnuts, toasted
1 12 cups sugar
1 cup dark corn syrup
12 cup butter
1 teaspoon vanilla
12 teaspoon ground cinnamon

Directions

1

Place the popcorn and nuts in a slightly greased 5 quart dutch oven.
2

Bake at 250 for 20 minutes.
3

Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to boil over medium heat, stirring constantly.
4

Cook, without stirring now, until a candy thermometer reads 290 (soft ball stage).
5

Remove from heat, stir in vanilla and cinnamon.
6

Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated.
7

Immediately spread on greased baking sheets.
8

Cool; break into pieces.
9

Store in airtight containers.