INGREDIENTS

  • 1 1/2 ounces almonds , coarsely chopped
  • 6 cups air- popped popcorn
  • 2 cups Puffed Kashi, seven-whole grain sesame cereal
  • 1/2 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter

DIRECTIONS

  1. Preheat oven to 350*F.
  2. Toast almonds in single layer on small baking sheet about 4-5 minute.
  3. Transfer almonds to plate to cool.
  4. Reduce temp to 250*F.
  5. Spray large baking sheet and glass baking dish with nonstick spray.
  6. Combine popcorn and cereal in baking dish.
  7. Place in oven to warm.
  8. Combine brown sugar, maple syrup, and cinnamon in small nonstick saucepan.
  9. Bring to boil over medium heat.
  10. Cook until mixture reaches 250*F on candy thermometer.
  11. Stir in butter and cook until mixture reaches 280*F.
  12. Remove popcorn mixture from oven.
  13. Quickly and carefully pour half the glaze over mix, tossing with metal spoon.
  14. sprinkle the nuts over the mix and pour on the remaining glaze, tossing to coat evenly.
  15. Spoon the mixture onto sprayed baking sheet, spreading out and breaking into small clumps.
  16. Cool completely, then store in airtight container.
  17. 3 Points for 1 cup.