POPCORN NUT CRUNCH2 quarts popped popcorn 1 cup blanched whole almonds, toasted 1 cup each pecan halves, cashews, Brazil nuts, and hazelnuts, toasted 1 1/2 cups sugar 1/ cup dark corn syrup 1/2 cup butter 1 tsp. vanilla extract 1/2 tsp. ground cinnamon Preheat oven to 250 degrees F. Place the popcorn and nuts in a lightly greased 5 quart Dutch oven. Bake at 250 for 20 minutes. Meanwhile, in a medium pan, 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 F, or soft crack stage. Remove from 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 airtight containers. NOTE:Test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test. Makes about 4 quarts Source: Tailgate Cookbook
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