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Poppycock Recipe

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This recipe for Poppycock, by , is from The Geisler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Itterman
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 c Popped Pop Corn
1 c Butter
1/2 c Sugar
1/2 c White Corn Syrup
1/2 tsp Vanilla
2/3 c Almonds
1/2 c Pecans

Directions:
Directions:
Mix popcorn, pecans and almonds together in a bowl.
In a heavy saucepan over medium heat, melt margarine. Add sugar and syrup. Boil until mixture turns a light caramel color or at a hard ball stage when tested in water. Using a candy thermometer is best. Remove from heat and stir in vanilla.
Pour over the popped corn and mix to coat well. spread out on a cookie sheet to cool and dry. Break apart and store in a tightly covered container or plastic ziplock bag.

Personal Notes:
Personal Notes:
Testing for Hard Ball Stage

Drop approximately 1/2 tsp of cooked sugar mixture into a cup of cold water. Pick up candy with fingers and it should form into a ball which has lost all plasticity and will roll around on a plate. Use clean water for each test.

 

 

 

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