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"Hunger is the best sauce in the world."--Cervantes

Poppycock Recipe

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This recipe for Poppycock is from Brenda’s Crafty Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 cups popped popcorn, (about 1 cup kernels) it makes more than 14 but works fine , use a good quality popcorn.
2 cups peanuts
2 cups pecans

Toffee
2 cups packed brown sugar
1cup butter
½ cup white corn syrup (I use regular)
1 Tbsp salt
½ tsp baking soda
1 Tbsp vanilla
Directions:
Directions:
Put popcorn and nuts in a very large bowl that has been sprayed with cooking spray.

In sprayed saucepan place brown sugar, butter and corn syrup, heat over medium-high heat, stirring.

Once it boils do not stir. After 5 minutes remove from heat.

Add salt and baking soda and vanilla to toffee, stir quickly and add to popcorn mixture.

Put into a sprayed very large last a type of roaster, or very well sorayed cookie sheet. I find the roaster also for easier mixing.

Bake at 250º F for 1 hour. Stir well every 15 minutes, scraping the bottom well to prevent toffee pooling. I keep the large bowl that u Iused to stir the nuts and popcorn , tip the hot mixture into the bowl , give it a toss then put back on roaster or cookie sheet .

Remove from oven, let cool completely.

Melt 1 cup chocolate, add to popcorn.

Keep in closed containers.
Personal Notes:
Personal Notes:
This came from a dear friend and great cook, thank you Micki.

 

 

 

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