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Place the popcorn and nuts in a lightly greased 5 quart Dutch oven. Bake at 250ºF. 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 290ºF.  (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 an airtight container. Yield: about 4 quarts.
Submitted by Midge Stolte, Blackfalds, Alberta, Canada MC formatting by bobbi744@sojourn.com Recipe by: Country Woman Magazine, November/December 97, p. 31 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998