2 qt Popcorn, popped
1 cup Blanched whole almonds, toasted
1 cup Pecan halves, toasted
1 cup Cashews, toasted
1 cup Brazil nuts, toasted
1 cup Hazel nuts, toasted
1 1/2 cup Sugar, # two
1 cup Dark corn syrup
1/2 cup Butter or margarine
1 tsp Vanilla
1/2 tsp Ground cinnamon
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Place the popcorn and nuts in a lightly greased 5 quart Dutch oven. Bake at 250 F. for 20 minutes. Meanwhile, in a Medium saucepan, combine sugar, corn syrup and butter; bring to a boil over Medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 290 F. (soft-crack stage.) Remove from the heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated. Immediately spread on greased baking sheets. Cool; break into pieces. Store in an airtight container. Yield: about 4 quarts. Submitted by Midge Stolte, Blackfalds, Alberta, Canada MC formatting by bobbi744@sojourn.com
Recipe by: Country Woman Magazine, November/December '97, p. 31
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998
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