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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rose's Poppycock Recipe

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This recipe for Rose's Poppycock is from Our Family Favourites, 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:  
24 c popped popcorn
1 1/2 c toasted pecans
1 1/2 c toasted whole almonds
1 c butter
1 1/2 c sugar
1 c white corn syrup
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp vanilla
Directions:
Directions:
Grease two large rimmed baking sheets. Combine popcorn, pecans and almonds In a greased large bowl.

Melt butter In a medium saucepan over medium heat. Add sugar and corn syrup; cook stirring, until mixture boils. Reduce heat and simmer gently, uncovered,without stirring, until soft ball stage is reached (240 F on a candy thermometer). Remove from heat and immediately stir in baking soda, cream of tartar, salt and vanilla. Mixture will foam.

Pour sugar mixture over popcorn mixture and stir gently to coat. Spread popcorn mixture In a single layer in prepared pans. Cool completely in pans.
Break popcorn mixture into clusters. Store in airtight containers in a cool dry place for up to 4 days or freeze for up to 1 month.

Note: 2/3 cup unpopped popcorn yields about 24 cups popped popcorn.
Personal Notes:
Personal Notes:
Have a good check on your fillings.

 

 

 

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