Popcorn Nut Crunch

• 2 quarts popped popcorn
• 1 cup blanched whole almonds, toasted
• 1 cup each pecan halves, cashews, Brazil nuts and hazelnuts, toasted
• 1-1/2 cups sugar
• 1 cup dark corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

1. Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven. Bake at 250u0b0 for 20 minutes.
2. 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 290u0b0 (soft-crack stage).
3. 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.
4. Immediately spread on greased
5. . Cool; break into pieces. Store in airtight containers.

popcorn, almonds, pecan, sugar, corn syrup, butter, vanilla, ground cinnamon

Taken from www.tasteofhome.com/recipes/popcorn-nut-crunch/ (may not work)