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Cinnamon Popcorn Crunch recipe

A snack with flavor that simply smacksof autumn, like a sudden chill in the air or the splendor ofred and golden leaves adorning a tree.

Recipe: Cinnamon PopcornCrunch

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 ground cinnamon

  • Mix popcorn and nuts in large butteredbowl. Combine sugar, syrup, butter or margarine, water, saltand cinnamon in saucepan. Heat slowly to the boiling point, stirringuntil sugar melts. Cook to hard crack stage, 290°F to 295°F(145°C).
  • Pour syrup in a fine stream over popcornand nuts. Stir until popcorn and nuts are evenly coated withsyrup. Spread out on large buttered surface or waxed paper. Separateinto bite-size portions with forks. Cool.

    Makes 4 1/2 quarts.

    Recipe provided courtesy of The PopcornBoard.

    Popcorn Nut Crunch – Kitchen Cat

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