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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

Poppycock Recipe

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This recipe for Poppycock is from Favorites From Lynn's Kitchen, 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:  
1-1/3 cups sugar
1 cup butter
1/2 cup white corn syrup
1 tsp. vanilla
2-1/2 quarts popped corn
1/3 cup almonds
1-1/3 cups pecans
Directions:
Directions:
Bring sugar, butter, corn syrup to a boil over medium heat, stirring constantly. Reduce heat, cook 10-15 minutes until mixture turns light caramel color. Remove from heat and add vanilla.

Nuts can be toasted if they are raw. Mix nuts and popcorn in large buttered bowl. Pour hot syrup over and mix well to coat evenly. Spread on large buttered cookie sheets. Dry several days so place in an out-of-the-way place to dry.
Personal Notes:
Personal Notes:
May want to double recipe since it's pretty addictive!

 

 

 

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