Cookies, Candy & Desserts |
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Poppy-Cock – 1997
Recipe courtesy of Patty Wiederholt
INGREDIENTS
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.
- 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.
