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Poppycock Recipe

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This recipe for Poppycock is from The Allan 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 cup pecan halves
1 cup blanched almonds
8 cups unbuttered popped popcorn
1 1/3 cups white sugar
1 cup butter plus butter to coat bowl and cookie sheet
½ cup Rogers corn syrup
½ tsp. cream of tartar
½ tsp. baking soda
1 tsp. vanilla
Directions:
Directions:
Heat the oven to 300 º F. Spread the nuts on a cookie sheet and toast lightly in the oven. Cool and mix the nuts with the popcorn in a large buttered bowl.

Combine butter, corn syrup, sugar, and cream of tartar in a heavy sauce pan. Cook to 250 º F on a candy thermometer (about 5 min.). Remove from heat and add baking soda and vanilla and stir.

Pour over nuts and popcorn and mix well using two buttered forks until everything is coated. Working quickly spread the mixture on a buttered cookie sheet. Bake in the 300 º F oven until set. When cool enough to handle break into pieces. Store in an air tight tin or jar.

Can omit the nuts and just add more popcorn to make caramel popcorn.
Personal Notes:
Personal Notes:
This is a treat I make at Christmas time.

 

 

 

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