Popcorn Caramel Crunch


4 cups popped corn
1 cup dry roasted peanuts
1 cup chow mein noodles
1 cup sugar
3/4 cup butter (unsalted)
1/2 cup light corn syrup
2 tablespoons water
1 teaspoon ground cinnamon


In a large greased bowl, combine the first four ingredients; set aside. In a large saucepan, combine sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally until candy thermometer reads 280-290 degrees (soft crack stage). Remove from heat, stir in cinnamon. Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15"X 10" X 1" pan. When cool enough to handle, break into pieces. Store in air tight containers. Yield about 8 cups.