Cinnamon Popcorn Crunch
3 quarts popped popcorn, unsalted
1 (6 1/2-ounce) can salted mixed nuts
1 pound light brown sugar
1 cup light corn or maple syrup
1/2 cup butter or margarine
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup,
butter or margarine, water, salt and cinnamon in saucepan. Heat slowly
to the boiling point, stirring until sugar melts. Cook to hard crack
stage, 290°F to 295°F (145°C).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn
and nuts are evenly coated with syrup. Spread out on large buttered
surface or waxed paper. Separate into bite-size portions with forks.
Cool.
Makes 4 1/2 quarts.
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