Popcorn nut crunch

1 Servings

Ingredients

Quantity Ingredient
2 quarts Popcorn; popped
1 cup Blanched whole almonds; toasted
1 cup Pecan halves; toasted
1 cup Cashews; toasted
1 cup Brazil nuts; toasted
1 cup Hazel nuts; toasted
1½ cup Sugar; # two
1 cup Dark corn syrup
½ cup Butter or margarine
1 teaspoon Vanilla
½ teaspoon Ground cinnamon

Directions

Place the popcorn and nuts in a lightly greased 5 quart Dutch oven. Bake at 250 F. for 20 minutes. 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 F. (soft-crack stage.) 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. Immediately spread on greased baking sheets. Cool; break into pieces. Store in an airtight container. Yield: about 4 quarts.

Submitted by Midge Stolte, Blackfalds, Alberta, Canada MC formatting by bobbi744@...

Recipe by: Country Woman Magazine, November/December '97, p. 31 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 29, 1998

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