"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Candy Poppycock Recipe

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Candy Poppycock image


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.



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

-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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