Directions: |
Directions:1. Mix the first 3 ingredients in a large pot. (all ingredients including popcorn and nuts will end up in this pot, so make sure it is big enough)
2. Cook those first 3 ingredients (sugar, butter and syrup) together until the soft ball stage is reached and then remove from the heat. Be careful not to cook past that stage or your poppycock will be hard rather than chewy.
3. Add the next 3 ingredients (cream of tartar, baking soda, vanilla) to the pot of the first ingredients. Blend well. It may foam, thus the need for a big cooking pot.
4. Once it mostly stops foaming, add 7-8 cups of plain popcorn and 3/4 -1 cup of mixed nuts. I always use cashews, almonds and pecans, but you can use any kind you like and as many as you like.
5. Leave the mixture to cool and then serve.
6. WARNING: It is terribly addictive! |
Personal
Notes: |
Personal
Notes: I loved making this recipe with mom. When I was younger I remember Dad watching tv and saying, " Hey, why don't you girls help mom make some of that caramel corn with the nuts in it." We'd jump up and some of us would get the popcorn popping on the stove and someone else cooking up the caramel sauce under the watchful eye of mom. She had an icredible knack of knowing exactly when to stop cooking the ingredients to create perfect caramel sauce. Then we would all watch tv and munch on an incredibly delicious treat.There was never any left over. It was just too good. We could not stop until it was gone. Lots of times we had only walnuts or peanuts to put in the mixture and sometimes no nuts at all. It never mattered. We loved it either way. As an adult making poppycock with mom for all of us to munch on as we watched the hockey game is still one of my favourite memories. I sometimes would bring in all the supplies to mom and dad's house so mom could help me make the "perfect " poppycock and package it in decorated cellophane bags for gifts for all of my staff. They raved about it every time I brought it in. I think Cindy did that for her staff too. I'm pretty sure I stole the idea of gifting it to staff from her. I'm not sure, but I do know it was definitely a favourite treat for many!
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This recipe for Poppycock is from