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Candy Poppycock Recipe

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This recipe for Candy Poppycock, by , is from Valerie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
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Ingredients:  
Ingredients:  
3/4 cup pecan halves (3oz )
1 cup blanced almonds or unblanched (6 oz)
8 cup or up to 10 cups popcorn (1/3 cuo corn usually)
1 1/3 cup granulated sugar
1 cup butter or margerine
1/2 cup corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions:
Directions:
-Toast pecans & almond in 300F oven for a few minutes. Pop corn and set aside
-In a large buttered mixing bowl, toss together popcorn and nuts, set aside
-Butter 2 forks,a large metal spoon and a large cookie sheet, set aside
-Choose a medium small saucepan, preferably heavy weight
-Combine sugar, butter, corn syrup & cream of tartar in the saucepan
-Cook until mixture forms a ball when dropped in cold water (245C)
-Remove from heat & stir in baking soda (it will foam) Add vanilla
-All at once pour over popcorn and nuts, tossing mixture with 2 buttered forks or spoons until popcorn and nuts are coated.
-Turn out on large buttered cookie sheet
-Quickly press down with large buttered metal spoon. Let cool until hard
-Break up into large chunks & pack in loosely covered containers
-It may soften in storage but will firm up if left uncovered at room temperature for an hour or so

 

 

 

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