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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Poppycock Recipe

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This recipe for Poppycock is from The Little White Cookbook For Good Eaters, 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. butter
2 c. sugar
1/2 c. corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda
5 qts. popped corn
3 (2 1/2 oz.) pkgs. almonds
2 (6 oz.) pkgs. pecan halves
Directions:
Directions:
Combine butter, sugar, syrup and salt in heavy saucepan; bring to a boil, stirring constantly. Boil without stirring 5 minutes, remove from heat; stir in vanilla and soda. Pour mixture over corn and nuts; quickly stir until well coated. Pour into two 9x13 pans. Bake in a 250º oven until dry, about 1-1 1/2 hours, stirring every 20 minutes. Remove from oven; spread apart if necessary. Cool and store in airtight containers.

 

 

 

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