Ingredients
2 quarts popped popcorn1 cup blanched whole almonds, toasted1 cup each pecan halves, cashews, Brazil nuts and hazelnuts, toasted1-1/2 cups sugar1 cup dark corn syrup1/2 cup butter1 teaspoon vanilla extract1/2 teaspoon ground cinnamon
Preparation
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.
