Popcorn Nut Crunch Recipe

Name: Popcorn Nut Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ½ cups sugar; 1 cup dark corn syrup; ½ cup butter; 1 teaspoon vanilla; ½ teaspoon ground cinnamon

Servings: persons

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 ½ cups sugar
1 cup dark corn syrup
½ cup butter
1 teaspoon vanilla
½ 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.

1355

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts popped popcorn, 1 cup blanched whole almond, toasted, 1 cup pecan halves, toasted, 1 cup cashews, toasted, and more.

Yes, Popcorn Nut Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Popcorn Nut Crunch

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