"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Poppycock Recipe

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

Contributor:  
Contributor:  
Becky McKenzie
Added: Wednesday, August 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. margarine
2 c. brown sugar
1/2 c. corn syrup
1/2 tsp salt
1/2 tsp baking soda
2 tsp vanilla
8 to 9 qt popped popcorn
2 c. nuts (whatever kind you like)

Directions:
Directions:
Melt margarine in saucepan; stir in sugar, syrup and salt. Boil, stirring constantly, 4 to 5 minutes. Remove from heat; add vanilla and baking soda. Stir well. will bubble up but it is okay!

Place popcorn and nuts in roaster pan. Pour syrup mixture over popcorn, mixing well until all coated.

Bake at 225 F for 1 hour, stirring every 15 minutes. Cool and place in a plastic container.

 

 

 

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