Poppycock Recipe

Ingredients
  • 8 - 10 cups popcorn
  • 1 cup pecan halves
  • 1 1/4 cups slivered almonds
  • 1 1/3 cups white sugar
  • 1/2 cup corn syrup
  • 1 cup margarine
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
Container: Roaster or large bowl
Directions
PREP
45 mins
COOK
15 mins
READY IN
1 hr
  • Combine popcorn, pecan halves and slivered almonds in a roaster or large bowl.
  • Combine in saucepan: white sugar, corn syrup, margarine and cream of tartar.
  • Cook to soft ball stage (240 degrees F). Remove from heat.
  • Add baking soda and vanilla.
  • Pour over popcorn and nuts. Mix and turn out on jelly roll pan to cool.
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