"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Poppycock Recipe

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This recipe for Poppycock, by , is from Family & Friends Recipes, 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!

Contributor:  
Contributor:  
Ernie Rawluck

Category:
Category:

Ingredients:  
Ingredients:  
1 cup pecan halves
1 cup blanched almonds
8 cups popped popcorn
1⅓ cup white sugar
⅓ cup corn syrup
tsp. cream of tartar
tsp. baking soda
1 tsp. vanilla
1 cup butter

Directions:
Directions:
Toast pecans and almonds in 300F oven and cool. Mix with popcorn. Mix sugar, butter, syrup and cream of tartar in pan. Cook until hard ball stage and remove from heat. Stir in soda, then vanilla. Pour over popcorn mix , tossing with buttered fork. Press into cookie sheet. Break into pieces when cooled and store in plastic containers.

 

 

 

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