Sugar and spice come together to make this oh so nice popcorn crunch. The recipes, which is from The Popcorn Board, yields 4 1/2 quarts. 


  • 3 Quart popped popcorn, unsalted
  • 1 Can (6 1/2 ounce) 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 Teaspoon salt
  • 1 1/2 Teaspoon cinnamon


Step 1:

Mix popcorn and nuts in large buttered bowl.

Step 2:

Combine sugar, syrup, butter or margarine, water, salt and cinnamon in saucepan.

Step 3:

Heat slowly to the boiling point, stirring until sugar melts.

Step 4:

Cook to hard crack stage (290-295 degrees Fahrenheit).

Step 5:

Pour syrup in a fine stream over popcorn and nuts.

Step 6:

Stir until popcorn and nuts are evenly coated with syrup.

Step 7:

Spread out on large buttered surface or waxed paper

Step 8:

Separate into bite-size portions with forks. Cool.