Popcorn Nut Crunch

Tasty little treat. I like the addition of the nuts to this. Great for the evening snack when the munchies hit you.

• Ready In: 1 hr 5 mins
• Yields: 4 quarts

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 1⁄2 cups sugar
• 1  cup dark corn syrup
• 1⁄2 cup butter
• 1  teaspoon vanilla
• 1⁄2 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.