Cinnamon Popcorn Crunch
A snack with flavor that simply smacks of autumn, like a sudden chill in the air or the splendor of red and golden leaves adorning a tree.
3 quarts popped popcorn, unsalted
1 (6.5-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.
Recipe and photograph provided courtesy of The Popcorn Board.