My Menu Blog

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup each pecan halves, cashews, Brazil nuts, and hazelnuts, toasted
1½ cups sugar
1 cup dark corn syrup
½ cup butter
1 tsp. vanilla extract
½ tsp. ground cinnamon

1. Place popcorn and nuts in a lightly greased 5-qt. dutch oven.
2. Bake at 250° for 20 min.
3. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly.
4. Cook, without stirring, until a candy thermometer reads 290° (soft crack stage).
5. Remove from heat; stir in vanilla and cinnamon.
6. Pour a small amount at a time over popcorn mixture, stirring constantly until mixture is well coated.
7. Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

This entry was posted on Thursday, January 31st, 2008 at 7:57 pm and is filed under Brazil nuts, SNACKS, almonds, ground cinnamon, hazelnuts, pecans, popcorn, vanilla extract, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.