"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Better Than Poppycock Recipe

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

Contributor:  
Contributor:  
Betty Baker
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. white corn syrup
1 1/2 c. granulated sugar
1 c. (2 sticks) butter or margarine
1 tsp. vanilla
2 c. mixed nuts, peanuts, or pecans
4 qts. or more, popped corn

Directions:
Directions:
Combine syrup, sugar, and butter; cook 5 to 6 minutes to reach the soft ball stage. Add vanilla. Pour over nuts and popped corn; mix until coated. Spread and cool on greased cookie sheets. Makes a lot!

 

 

 

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