 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
Meet the Cook: Our brood - five children from 16 to 23 - says it's not Christmas here until I make this. I usually double the recipe so I can put some in tins or baskets for hostess gifts when we're invited out. As long as it's kept in a dry place, Popcorn Nut Crunch will last - up to 3 weeks if you seal it in a tin. -Midge Stolte, Blackfalds, Alberta Ingredients:
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 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
Directions:
1. Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven. Bake at 250° for 20 minutes.
2. 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° (soft-crack stage).
3. Remove from the heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated.
4. Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers. Yield: about 4 quarts.
|
|