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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Aunt Marg Small's Poppycock Recipe

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This recipe for Aunt Marg Small's Poppycock is from Our Family Cookbook, 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:  
1 c pecans
1 c almonds (skins on)
8 c popcorn (3/4 c before popping)
1 c butter
1 1/2 c white sugar
1/2 c corn syrup
1/2 tsp cream of tarter
1/2 tsp baking soda
1 tsp vanilla
Directions:
Directions:
Spread nuts on cookie sheet. Bake at 300ºF for 10 minutes until lightly toasted. Toss with popcorn in large buttered bowl. In saucepan melt butter on medium heat. Stir in corn syrup, cream of tarter, sugar and cook. Stir until boiling. Put candy thermometer on side until 255º (about 5 minutes). Remove from heat and stir in baking soda and vanilla. Pour over popcorn until well coated. Spread on a greased cookie sheet, press evenly. Let cool on counter or put in fridge until hard. Break into pieces and put into container for storage.

 

 

 

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