2 quarts Popped Popcorn
1 cup blanched Whole Almonds, Toasted
1 cup EACH: Pecan Halves, Cashews, Brazil Nuts, toasted Hazelnuts
1 & 1/2 cups Sugar
1 cup Dark Corn Syrup
1/2 cup Butter
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
Place the popcorn and nuts in a lightly greased 5 quart Dutch Oven. Bake at 250 degrees for 20 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to boil over medium heat, stirring constantly. Cook, without stirring, until candy thermometer reads 290 degrees (soft crack stage). Remove from heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture, stirring constantly until mixture is well coated. Immediately spread on greased baking sheets. Cool and break into pieces. Store in airtight containers. Yield: 4 quarts.
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