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Cookies, Candy & Desserts

Poppy-Cock – 1997
​​Recipe courtesy of Patty Wiederholt

​INGREDIENTS
  • 2 quarts  Large Kernel Popcorn
  • 1 ½ cups  pecans --  toasted
  • 2/3 cup  almonds -- toasted
  • ½ cup  light corn syrup
  • 1 ½ cups  sugar
  • 1 cup margarine
  • 1 teaspoon  vanilla

PREPARATION
Mix popcorn and nuts.  Combine sugar, margarine, and syrup in a 1/2-quart pan.  Bring to a boil over medium heat stirring constantly.  Continue boiling until the mixture is light brown (10-15 minutes), or 300 degrees on a candy thermometer.  Remove from heat and add vanilla.  Pour over popcorn and nuts, mix to coat.  Spread out on a cookie sheet to dry.  Break apart and store in an airtight container.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking