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 buttered bowl. Combine sugar, syrup, butter or
margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling
point, stirring until sugar melts. Cook to hard crack stage, 290 to 295*F
(145*C).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and
nuts are evenly coated with syrup. Spread out on large buttered surface or
waxed paper. Separate into bite-size portions with forks. Cool.
Makes 4 1/2 quarts.
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