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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Tasty little treat. I like the addition of the nuts to this. Great for the evening snack when the munchies hit you. 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.
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