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Recipe

Jan D'Atri > Jan’s Recipes > Recipe > Grandma Edna’s Poppycock

Grandma Edna’s Poppycock

January 23, 2019 by Jan D'Atri


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Grandma Edna's Poppycock
Poppycock
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Servings
Ingredients
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/4 cup light corn syrup
  • 1 teaspoon pure vanilla
  • 1/2 cup whole almonds, toasted
  • 1/2 cup pecans, toasted
  • 4-5 cups popped popcorn
Servings
Ingredients
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/4 cup light corn syrup
  • 1 teaspoon pure vanilla
  • 1/2 cup whole almonds, toasted
  • 1/2 cup pecans, toasted
  • 4-5 cups popped popcorn
Poppycock
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Instructions
Step #1
  1. Toast almonds and pecans in dry frying pan or in oven. (If using the oven, place nuts on cookie sheet and toast for about 10-15 minutes in a 350-degree oven. If using the pan method, toast nuts on medium heat until lightly browned and crunchy.)
Step #2
  1. Spread popcorn and toasted nuts on a lightly greased baking sheet. Remove all un-popped kernels.
Step #3
  1. In a medium saucepan, combine sugar, butter and corn syrup. Cook on medium high heat until sugar dissolves and mixture comes to a boil.
Step #4
  1. Insert candy thermometer and stir occasionally, until thermometer reaches 290 degrees or soft crack stage. (Mixture will have a light caramel color.) Remove from heat and stir in vanilla.
Step #5
  1. Immediately drizzle hot mixture over popcorn and nuts, trying to cover as many kernels as possible. Quickly toss to coat with syrup. Important Note: Syrup will harden quickly, and may not cover all kernels. So return the baking sheet with popcorn mixture to a 350-degree oven. Every five minutes or so, toss the popcorn mixture with spatula until all kernels are covered. (It may take 2-3 times to completely coat each kernel without leaving pools of sugar mixture on baking sheet.)
Step #6
  1. Cool mixture. Break into chunks and store in a tightly covered container.
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