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Susie’s Christmas Poppycock Recipe

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This recipe for Susie’s Christmas Poppycock is from Research Recipes, 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:  
3 bags microwave popcorn
2 c. sugar
3 sticks butter
¾ c. light Karo syrup
1 ½ tsp. vanilla (1 if pure Mexican vanilla)
1 c. chopped pecans
Directions:
Directions:
NOTE: This recipe works best if two people tackle it together. The caramel mixture is extremely hot so it is not a recipe for kids to assist with. Also, do not attempt on a humid day – will turn out chewy, not crunchy!
Cover top of table with aluminum foil. Pop popcorn, sift out unpopped kernels. Place popcorn in LARGE metal bowl. Put sugar, butter and Karo in heavy 5 quart pan, bring to boil. Stirring constantly, let cook until mixture is honey colored, about 15 minutes. Do not let mixture get dark. Add nuts and vanilla. Pour slowly over popcorn, while second person is turning bowl and stirring mixture to coat popcorn evenly. Spread evenly over aluminum foil, and cool thoroughly. Break into smaller pieces and store in Ziploc bags.
Cleanup note: have hot water running in sink. As soon as pan is poured on popcorn, fill with HOT water and soap so cleanup is easier.
Personal Notes:
Personal Notes:
Since I live in the hot, humid area of the Texas Gulf Coast, this recipe only gets made in the (relatively) cold winter - hence, it is Christmas Poppycock! That makes it a perfect homemade present to share.

 

 

 

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