POPCORN NUT CRUNCH

2 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