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Poppycock Popcorn Recipe

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This recipe for Poppycock Popcorn, by , is from Hansens in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerusha Davidson

Category:
Category:

Ingredients:  
Ingredients:  
1c pecan halves
1c blanched almonds (see notes)
8c of popped popcorn
1 1/3c sugar
1c butter
1/2c corn syrup
1/2tsp cream of tartar
1tsp baking soda
1tsp vanilla

Directions:
Directions:
Spread nuts on cookie sheet and toast in oven at 300 for about 18 minutes. Mix with popcorn in a very large buttered bowl. Combine sugar, butter corn syrup and cream of tartar in a small, heavy saucepan. Cook until 250 on candy thermometer. Remove from heat and stir in soda and vanilla. Pour over popcorn and nuts and mix with large spoon. Torn out of large buttered cookie sheet till hardened. Chunk into pieces and store in a well sealed container.

NOTE: To blanche the almonds put them in boiling water on stove for about two minutes and then peel off the skin of the almonds.)

 

 

 

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