9 c Popped popcorn 2 c Honey Graham cereal 1/2 c almonds, slivers 1/2 c pecan, halves 1 c sugar, brown 1/2 c butter 1/2 c corn syrup 2 T flour 2 1/2 t ground cinnamon 1 c M and M
Combine first four ingredients in two buttered cookie sheets.
Combine remaining ingredients, except M&M's, and heat on stove until candy thermometer reads between 244 and 248 degrees (firm ball stage), stirring continuously.
Immediately pour over popcorn and toss to coat.
Cook on low heat (200) for 60 minutes, stirring every 15 minutes. Add during the last cooking time. When done cool on waxed paper.
Break into pieces when cool.