Poppycock Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ cup Pecan Halves
1 cup blanched Almonds
8 - 10 cups popped Popcorn (½ cup unpopped)
1 ⅓ cups White Sugar
1 cup Margarine or Butter
½ cup Corn Syrup
½ tsp Cream of Tartar
½ tsp Baking Soda
1 tsp Vanilla
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Directions: |
Directions:Toast nuts at 300ºF for a few minutes and cool.
Pop corn and put together with nuts then set aside.
In saucepan (use wire rack under pan) corn syrup, margarine, sugar, & cream of tartar.
Cook til hardball stage is reached. (see notes below)
Add baking soda and vanilla.
Pour over popcorn & nut mixture.
Mix with buttered spoon and fork.
Turn out on large cookie sheet. Break after cooled.
This recipe came from Marg Marsh in the early 1980's |
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Personal
Notes: |
Personal
Notes: Hard ball stage is reached by testing liquid in a glass with cold water. Drop a tiny bit into the water. If it stays in one tact and when water is poured out
If it is soft - soft ball stage - cook longer.
If it is medium - cook more
If it is a hard - this is what they recommend.
I personally take mine out between medium & hardball stage.
Sometimes a little gooey tastes so much better than hard.
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