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.
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.
Recipe provided courtesy of The Popcorn Board.
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