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Poppycock Recipe

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This recipe for Poppycock is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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