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Holly's Poppy Cock Recipe

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This recipe for Holly's Poppy Cock, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bruce Kerr and Holly Dobbyn
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 cups popped popcorn
˝ cup pecan pieces
˝ cup whole almonds
(Or you can use as many as you would like or can use any kind of nuts you prefer)

1 cup margarine (not butter)
1 and 1/3 cup white sugar
˝ cup light corn syrup (I use a little more)

Directions:
Directions:
In a large “plastic” bowl, put first 3 ingredients and set aside.

In a large sauce pan (preferably non-stick) combine next 3 ingredients. Bring to a boil between medium and high heat, stirring constantly.

When mixture turns to a light caramel color and starts to separate from the sides of the pot as you are stirring (takes approximately 20 to 30 minutes), remove pan from heat and pour contents over popcorn mixture and mix. Be careful not to get sauce on fingers, it will burn immediately.

Spread onto cookie sheet and cool. Break into pieces and store in closed container and enjoy!

Personal Notes:
Personal Notes:
Warning - to not eat all at once!


Note

– as popcorn cools, it will make a crackling sound

- if popcorn sticks to your teeth and is more chewy than crunchy, you need to cook sauce longer

- makes great gifts

 

 

 

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