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POPPYCOCK Recipe

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This recipe for POPPYCOCK is from Join me in the kitchen! , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup pecan halves
1 cup blanched almonds
8 cups popped popcorn

1⅓ cups sugar
1 cup butter
½ cup corn syrup
½ tsp. cream of tartar
½ tsp baking soda
1 tsp. vanilla
Directions:
Directions:
Heat oven to 300ºF. Spread pecans and almonds on cookie sheet and toast lightly in the oven, about 5 minutes. Cool. Mix with popcorn in a very large buttered bowl.

In a large heavy saucepan combine sugar, butter, corn syrup and cream of tartar. Cook, stirring often, until mixture forms a hard ball when dropped in cold water (252ºF on the candy thermometer) about 5 minutes.
Remove from heat, stir in soda then vanilla (this will make the mixture foam, which is why you need a large saucepan). Pour over popcorn and nuts. Mix well so popcorn and nuts are coated. A large wooden spoon works great. Turn out onto buttered cookie sheet and quickly press down into an even layer with the back of a large spoon. Cool until hard. Break up to serve. We find that a couple of large cookie sheets and one smaller one is usually sufficient for one batch.
The thinner you can press it down the easier it is to break apart.

 

 

 

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