INGREDIENTS

• 3 quarts popped popcorn
• 1 cup unsalted dry roasted peanuts
• 1 (3.5 ounce) jar macadamia nuts, halved
• 1/2 cup slivered almonds
• 1/4 cup flaked coconut
• 3/4 cup butter (no substitutes)
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup light corn syrup
• 1/4 cup strong brewed coffee
• 1/8 teaspoon ground cinnamon
• 2 teaspoons vanilla extract

DIRECTIONS

1. In a large bowl, combine popcorn, nuts and coconut. In a saucepan, combine the butter, sugars, corn syrup, coffee and cinnamon. Bring to a boil over medium heat; boil and stir for 5 minutes. Remove from the heat; stir in vanilla. Pour over popcorn mixture and stir until coated.
2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 250 degrees F for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers.