Monday, July 11, 2011


2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon

Place the popcorn and nuts in a lightly greased 5-quart Dutch oven. Bake at 250 degrees 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 degrees (the soft crack stage). Remove from the heat. Stir in the vanilla and cinnamon.

Pour a small amount at a time of the syrup mixture over the popcorn mixture, stirring constantly until the mixture is well coated. Immediately spread mixture on greased baking sheets; cook and break into pieces. Store in airtight containers.

Yield: Approximately 4 quarts

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