POPCORN NUT CRUNCH

Popcorn Nut Crunch image

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

Provided by Taste of Home

Categories Snacks

Time 40m

Yield about 4 quarts.

Number Of Ingredients 8

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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

Steps:

Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven. Bake at 250° 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° (soft-crack stage). , 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. , Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

Nutrition Facts : Calories 471 calories, Fat 32g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 204mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.