Cinnamon Caramel Nut Crunch

Cinnamon Caramel Nut Crunch

Popped corn and mixed nuts coated with a cinnamon-spiced caramel syrup

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  • PAM® Original No-Stick Cooking Spray
  • 2 bags (82.3 g each) Orville Redenbacher's® Gourmet® Butter Microwave Popcorn
  • 2 cups salted mixed nuts
  • 1/2 cup Fleischmann's® Original-stick (1/2 cup = 1 stick)
  • 2 cups firmly packed brown sugar
  • 1 cup light corn syrup
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon

Nutrition Information

Serving Size: 40 servings (1/2 cup each)
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Nutrition Information close
Amount per Serving
Calories 142  
  % Daily Value*
Total fat 7 g 10%
Saturated fat 1 g 7%
Cholesterol 0 MG 0%
Sodium 199 MG 8%
Carbohydrate 20 g 7%
Dietary fiber 1 g 3%
Sugars 13 g
Protein 2 g
Vitamin A   2%
Vitamin C   0%
Calcium   2%
Iron   1%
* Percent Daily Values are based on a 2,000 calorie diet.
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  1. Preheat oven to 300°F. Spray two 13x9-inch baking pans and very large bowl with cooking spray.
  2. Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and nuts in bowl.
  3. Melt Fleischmann's in medium saucepan over medium-high heat. Add brown sugar, syrup, salt and cinnamon; bring to a boil and continue boiling 2 minutes, stirring constantly with wooden spoon. Immediately pour over popcorn mixture and toss gently to coat evenly. Divide mixture between pans.
  4. Bake 15 minutes, stirring every 5 minutes. Remove from oven; stir again. Spread onto parchment or waxed paper to cool thoroughly. Store in tightly sealed container.
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