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