Popcorn Nut Crunch

 Popcorn Nut Crunch

2 quarts of popcorn, popped
1 cup of blanched whole almonds;
1 cup of pecan halves, toasted
1 cup of cashews, toasted
1 cup of Brazil nuts, toasted
1 cup of Hazel nuts; toasted
1 1/2 cup of Sugar; # two
1 cup of dark corn syrup
1/2 cup of Butter or margarine
1 teaspoon of Vanilla
1/2 teaspoon of Ground cinnamon

Place the popcorn and nuts in a lightly greased 5 quart Dutch oven. Bake at 250ºF. 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 290ºF.  (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@sojourn.com Recipe by: Country Woman Magazine, November/December 97, p. 31 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998