We all know how good butter is on popcorn - well, add some cinnamon spice and you make Cinnamon Crunch twice as nice!
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
1/2 cup water
2 teaspoons salt
1-1/2 teaspoon cinnamon
Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup, butter, water, salt and cinnamon in saucepan. Heat slowly to the boiling point, stirring until sugar melts.
Cook to hard crack stage (290-295-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 surface or waxed paper.
Separate into bite-size portions with forks. Cool.
Recipe makes 4-1/2 quarts.
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