Grandma Edna’s Poppycock
Grandma Edna’s Poppycock
    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.