"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Poppycock Recipe

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

Marna Grosenick
Added: Friday, July 22, 2005


3 qt. popped popcorn
1 1/2. pecans
2/3 c. almonds
1 1/3 c. sugar
1 c. butter
1/2 c. white corn syrup
1 tsp. vanilla

Brown nuts on cookie sheet in 325 degree oven.
Mix browned nuts and popcorn in large buttered bowl or pan.
Combine sugar, butter and corn syrup in pan over medium heat, stirring constantly.
Heat to light caramel color, 260 degrees on candy thermometer. Remove from heat, stir in vanilla.
Pour over popped corn and nuts
Mix well. Spread out to dry on waxed paper.
Store in air tight canisters.




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