Popcorn Nut Crunch Recipe

5 1 1
Popcorn Nut Crunch Recipe
Popcorn Nut Crunch Recipe photo by Taste of Home
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Popcorn Nut Crunch Recipe

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5 1 1
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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
Recommended: Holiday Popcorn
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 20 min.

Ingredients

  • 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

Directions

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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Popcorn Nut Crunch in Country Woman November/December 1997, p31

Nutritional Facts

1 cup: 471 calories, 32g fat (7g saturated fat), 15mg cholesterol, 204mg sodium, 45g carbohydrate (28g sugars, 4g fiber), 7g protein.

  • 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 250° 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 290° (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 baking sheets. Cool; break into pieces. Store in airtight containers. Yield: about 4 quarts.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Popcorn Nut Crunch in Country Woman November/December 1997, p31

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mlschweinfurth User ID: 3764504 44740
Reviewed Jan. 11, 2009

"WOW! These are great!"

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