8 c. popped corn, about 1/2 c. unpopped
2 c. Shredded Wheat, sm. biscuit size
1 (4 oz.) can blanched whole almonds, toasted
1 c. dark corn syrup
1/2 c. butter
1 tsp. vanilla
1 1/2 c. sugar
1/4 tsp. cinnamon

Preheat oven to 250 degrees. In a greased kettle combine popcorn, Shredded Wheat, and almonds. Heat in the oven to 20 minutes. Keep warm. Grease two large cookie sheets.

Meanwhile, over medium heat, stir constantly the sugar, corn syrup, and butter to boiling. Use a pastry brush dipped in hot water and drained to brush the sides of the pan. Insert candy thermometer and cook without stirring to 290 degrees. Remove from heat. Immediately stir in vanilla and cinnamon. Pour the sugar mixture over the popcorn mixture, a little at a time and stirring constantly, until well coated. Spread on the cookie sheets. Cool. Break up. Store covered.