Popcorn Nut Crunch

• 2 quarts popped popcorn
• 1 cup blanched whole almond, toasted
• 1 cup pecan halves, toasted
• 1 cup cashews, toasted
• 1 cup brazil nut, toasted
• 1 cup hazelnuts, toasted
• 1 12 cups sugar
• 1 cup dark corn syrup
• 12 cup butter
• 1 teaspoon vanilla
• 12 teaspoon ground cinnamon

1. Place the popcorn and nuts in a slightly greased 5 quart dutch oven.
2. Bake at 250 for 20 minutes.
3. Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to boil over medium heat, stirring constantly.
4. Cook, without stirring now, until a candy thermometer reads 290 (soft ball stage).
5. Remove from heat, stir in vanilla and cinnamon.
6. Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated.
7. Immediately spread on greased baking sheets.
8. Cool; break into pieces.
9. Store in airtight containers.

popcorn, almond, pecan halves, cashews, brazil nut, hazelnuts, sugar, corn syrup, butter, vanilla, ground cinnamon

Taken from www.food.com/recipe/popcorn-nut-crunch-304331 (may not work)