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Poppycock Recipe

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This recipe for Poppycock, by , is from Westminster Church of God S.A.L.T. Ministry 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!

Pat Calkins


1-1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. salt
8 c. popped popcorn
1 c. toasted almonds, pecans or peanuts
2 T. butter
1 tsp. vanilla extract

Preheat oven to 350. Bake on buttered jelly-roll pan.

In medium saucepan, combine sugar, corn syrup, water and salt; cook over low heat, stirring constantly, until sugar dissolves; cook over medium heat to hard-crack stage (300F on candy thermometer).
Meanwhile, spread popcorn and nuts onto a buttered jely-roll pan.
Heat in 350 oven for 10 minutes.
Remove syrup from heat and quickly stir in butter and vanilla until butter melts.
Pour over popcorn mixture; stir to coat well.
Spread in thin layer on a flat surface. Cool and separate into clusters.

Note: Crystals formed when the syrup is cooking can ruin an otherwise perfect candy. Cover syrup with a lid for the first few minutes of cooking. The steam tends to dissolve crystals which might collect on the sides of the pan above the syrup.

Number Of Servings:
Number Of Servings:
2 quarts




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