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Poppycock Recipe

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This recipe for Poppycock is from The Geisler Family Cookbook Project, 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:  
8 c Popped Pop Corn
1 c Butter
1/2 c Sugar
1/2 c White Corn Syrup
1/2 tsp Vanilla
2/3 c Almonds
1/2 c Pecans
Directions:
Directions:
Mix popcorn, pecans and almonds together in a bowl.
In a heavy saucepan over medium heat, melt margarine. Add sugar and syrup. Boil until mixture turns a light caramel color or at a hard ball stage when tested in water. Using a candy thermometer is best. Remove from heat and stir in vanilla.
Pour over the popped corn and mix to coat well. spread out on a cookie sheet to cool and dry. Break apart and store in a tightly covered container or plastic ziplock bag.
Personal Notes:
Personal Notes:
Testing for Hard Ball Stage

Drop approximately 1/2 tsp of cooked sugar mixture into a cup of cold water. Pick up candy with fingers and it should form into a ball which has lost all plasticity and will roll around on a plate. Use clean water for each test.

 

 

 

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