Poppycock

Poppycock

 

This is a treat loved by all ages. 

 

8 cups popped popcorn (make sure all un-popped kernels are removed)

2 cups nuts (walnuts, almonds, pecans, cashews, etc.), optional

1 1/3 cups sugar

1 cup butter

1 teaspoon vanilla

1/2 cup corn syrup

 

Stir together the popped popcorn and the nuts in a large bowl. In a saucepan, combine the sugar, butter, vanilla and corn syrup.  Clip a candy thermometer to the side of the saucepan. Cook over medium heat until the thermometer reaches 225 soft ball, about 10 minutes after it comes to a boil.  Pour the very hot mixture over the popcorn and gently stir to coat.  Work quickly.  Spread the mixture by clusters on to a long sheet of wax paper.  Let the poppycock sit for 15 minutes, or until cooled.  Store in a paper bag at room temperature.