Cinnamon Popcorn Crunch |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 quarts | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 quarts popped popcorn, unsalted | 1 (6 1/2-ounce) can mixed salted nuts | 1 pound light brown sugar |
| 1 cup light corn or maple syrup | 1/2 cup (1 stick) butter | 1/2 cup water |
| 1 to 1-1/2 teaspoons salt | 1-1/2 teaspoons ground cinnamon | |
| 1 | Mix popcorn and nuts in large buttered bowl. Combine brown sugar, corn syrup, butter, water, salt and cinnamon in saucepan. Heat slowly to boiling, stirring until sugar melts. Cook to hard crack stage (290 to 295 degrees). 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 suface or nonstick foil. Separate into bite-size pieces with forks. Cool. |