"The belly rules the mind."--Spanish Proverb

Poppycock Recipe

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This recipe for Poppycock, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy (Grandma) White
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
2 c. sugar
1/2 c. corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda
5 qts. popped corn
3 (2 1/2 oz.) pkgs. almonds
2 (6 oz.) pkgs. pecan halves

Directions:
Directions:
Combine butter, sugar, syrup and salt in heavy saucepan; bring to a boil, stirring constantly. Boil without stirring 5 minutes, remove from heat; stir in vanilla and soda. Pour mixture over corn and nuts; quickly stir until well coated. Pour into two 9x13 pans. Bake in a 250 oven until dry, about 1-1 1/2 hours, stirring every 20 minutes. Remove from oven; spread apart if necessary. Cool and store in airtight containers.

 

 

 

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