Ingredients: |
Ingredients: Prepare the following ingredients in advance:
Pop 20-22 cups of popcorn (½ cup of kernels popped in oil makes about 11 cups of popped corn)
1 cup of salted mixed nuts, toasted
½ cup of red and green jujubes, cut up (optional)
½ cup of red and green M & M’s (optional)
a buttered mixing bowl (place popped corn topped with jujubes in here)
a cookie sheet with parchment paper
2 candy thermometers
Place all of the following ingredients into a heavy pot, or into a bowl if making several batches:
1 1/3 c brown sugar 1 cup butter
½ c corn syrup ½ t cream of tartar
Have these ingredients ready to add to the caramel immediately upon temperature:
1/2 teaspoon baking soda 1 teaspoon vanilla
1 cup of nuts (the same cup toasted from the above ingredient list)
Toast all nuts, pop corn, cut up jujubes
Place 11 cups of popped corn (or 1/2 cup unpopped corn, popped) into a large buttered bowl
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Directions: |
Directions:Sprinkle the cut up red and green jujubes over the popcorn
Place middle 4 ingredients into a heavy pan, insert candy thermometers, and bring to a boil on medium heat
Get the cup of toasted nuts ready to pour into the caramel once it reaches temperature; pour 1/2 teaspoon of Baking Soda into the nuts; have the vanilla ready
Watch your thermometer and use ice cubes for testing, too: you want the caramel a little past soft ball stage (watch this carefully, as it takes quite a while to approach this temp, and then it is suddenly there – if let go higher, it makes a very brittle product)
Once it reaches 250°F on the candy thermometer, turn off heat and remove from stove top immediately and add the nuts with the soda and vanilla
Stir to combine vigorously and quickly pour over popcorn and jujubes
Using a wooden spoon, stir caramel into the corn gently, but firmly: you do not want to crush the corn, but you do want to distribute the hot caramel over every piece of popped corn
Spread poppycock on parchment covered cookie sheet, and flatten in small clusters
Cool, the pack in airtight containers to store (also freezes well) |
This recipe for Trudy's Poppycock (Caramel Corn) is from