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 cinnamon
Servings: 18
1. Mix popcorn and nuts in a 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 (290-295 degrees Fahrenheit).
2. 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.
Yield: 4 1/2 Quarts
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 cinnamon
Servings: 18
1. Mix popcorn and nuts in a 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 (290-295 degrees Fahrenheit).
2. 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.
Yield: 4 1/2 Quarts
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