Holiday Goodies: Popcorn Nut Crunch

This is an easy recipe for some kicked up popcorn. I think it's similar to the Poppycock brand of popcorn snack, but better. Feel free to use whatever combination and type of nuts you prefer - just make sure it's 5 cups total. I don't care for Brazil nuts, so I use more of the other types to make up for it. I have also made it with all almonds or all pecans - it's all good.

Note: To toast nuts, spread on a baking sheet and toast in a 400 degree oven for about 10 minutes. Watch them carefully so they don't burn. When you start to smell the nuts, they are done.

2 quarts popped popcorn (no butter or salt)
1 cup whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup 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

Preheat oven to 250 and grease baking sheets. Place popcorn and nuts in a lightly buttered 5 quart Dutch oven or roasting pan. 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 registers 290 degrees (soft crack stage). Remove from heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture stirring constantly until mixture is well-coated. Immediately spread on greased baking sheets. Cool and break into pieces. Store in an airtight container.