POSH POPCORN

2 quarts warm popped corn (1/4 to 1/3 cup un-popped)
1/2 cup salted shelled pistachios
1 cup sugar
1/2 cup light corn syrup
1/4 cup (1/8 lb) butter or margarine
1/4 cup whipping cream
1 teaspoon ground cinnamon
1 teaspoon vanilla

Combine popped corn and pistachios in a buttered 10 by 15 inch baking pan; place in a 250 F degree oven to keep warm.

In a 1 1/2 to 2 quart pan, combine sugar, corn syrup, butter, cream and cinnamon.  Place over medium-high heat; stir often until sugar dissolves.  Continue to boil gently, without stirring, until mixture reaches 280 F on a thermometer.  Remove from heat and, at once, stir in vanilla; immediately pour syrup over popcorn mixture, stirring gently until evenly coated.

Let stand until mixture is cool and syrup no longer sticky.  Use your hands to break up mixture slightly.  Serve, or keep airtight to prevent the candy coating from absorbing moisture and softening.  Store up to 3 days. Makes about 8 cups.