Poppycock
LaJean
I make this every Christmas. It makes a great gift packaged in cute containers.
ingredients
- 16 cups popped corn (about 3/4 cup popcorn)
- 1 1/2 cups whole pecans
- 1 1/2 cups walnut halves
- 1 cup packed brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup light corn syrup
- 1/2 t. salt
- 1/2 t. vanilla extract
directions
- 1
1. Preheat oven to 250. Place popped corn, pecans, and walnuts in large open roasting pan; set aside.
- 2
2. Prepare caramel coating: In heavy 2-quart saucepan over medium heat, heat brown sugar, butter, corn syrup, and salt to boiling; boil 5 minutes, stirring frequently. Remove saucepan from heat; stir in vanilla extract. (To cook caramel coating in microwave: In deep 2-quart bowl, combine brown sugar, butter, corn syrup, and salt. Cook on High 7 minutes or until mixture boils and thickens, stirring after 4 minutes. Stir in vanilla.)
- 3
3. Pour hot sugar mixture over popped-corn mixture, stirring to coat well. Bake mixture 1 hour, stirring occasionally (every 10-15 minutes).
- 4
4. Spoon poppycock onto waxed paper to cool. Store cooled poppycock in tightly covered containers. Keeps about 1 week.
notes
220 calories per 1 cup serving
Source: LaJean
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