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Popcorn Nut Crunch

 Popcorn Nut Crunch
Meet the Cook: Our brood - five children from 16 to 23 - says it's not Christmas here until I make this. I usually double the recipe so I can put some in tins or baskets for hostess gifts when we're invited out. As long as it's kept in a dry place, Popcorn Nut Crunch will last - up to 3 weeks if you seal it in a tin. -Midge Stolte, Blackfalds, Alberta
16 ServingsPrep: 20 min. + cooling Bake: 20 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground cinnamon


  • Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven.
  • Bake at 250° 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°
  • (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 airtight containers. Yield: about 4 quarts.

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Popcorn Nut Crunch (continued)

Nutritional Facts: 1 serving (1 cup) equals 471 calories, 32 g fat (7 g saturated fat), 15 mg cholesterol, 204 mg sodium, 45 g carbohydrate, 4 g fiber, 7 g protein.