Best Poppycock Recipes
POPPYCOCK
My sister makes this at Christmas time and gives it to all her employees. They look forward to it each year. I made this last year and it was a real hit. Love it.
Provided by Nimz_
Categories Weeknight
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan melt the butter.
- Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
- Remove from stove and add butter flavoring extract and soda.
- Stir in almonds, peanuts or other nuts of choice.
- In a very large pan or bowl pour caramel syrup over popcorn.
- Stir quickly to coat.
- Pour out on cookie sheets.
- Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
- Cool slightly, break apart and store when cooled completely in air tight bags or jars.
POPPYCOCK POPCORN
Quite yummy, and a very close copy cat o Poppycock brand candied corn. This recipe is versatile, in that you can add whatever you like to it, whereas the name brand just has what it has (no selection of flavors). It makes up as a wonderful gift for Superbowl or for the holidays. It would even be a great hostess gift for a movie...
Provided by Amy Alusa
Categories Popcorn
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. Bring butter, sugar, corn syrup and salt to a boil in saucepan, stirring constantly. Cook for 5 minutes; do not stir.
- 2. Remove from heat. Stir in vanilla and soda. Pour over popcorn and nuts in large bowl. Spread in two 9 x 13 inch baking pans. Bake for 1-1 1/2 hours, stirring every 20 minutes. Store in airtight containers.
- 3. Sometimes, we like to keep it soft and sticky and not bake it!
POPPYCOCK
I found this in a friend's Montana cookbook. I love the combination of almonds and pecans with the popcorn...yummy!
Provided by AmyZoe
Categories Candy
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Pop corn and mix with nuts in a large bowl or roaster pan.
- Combine sugar, butter, and syrup in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly.
- Continue boiling for 10 to 15 minutes. Syrup will turn a light caramel color.
- Remove from heat and stir in vanilla.
- Pour over popcorn/nut mixture and stir to mix well.
- When cool, break into chunks.
Nutrition Facts : Calories 517.6, Fat 35.4, SaturatedFat 13.4, Cholesterol 48.8, Sodium 142.7, Carbohydrate 50.9, Fiber 3.3, Sugar 32.2, Protein 4.4
POPPYCOCK
Categories Candy
Number Of Ingredients 8
Steps:
- 1. In a large pan melt the butter. 2. Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally. 3. Remove from stove and add butter flavoring extract and soda. 4. Stir in almonds, peanuts or other nuts of choice. 5. In a very large pan or bowl pour caramel syrup over popcorn. 6. Stir quickly to coat. 7. Pour out on cookie sheets. 8. Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula. 9. Cool slightly, break apart and store when cooled completely in air tight bags or jars
POPPYCOCK
Make and share this Poppycock recipe from Food.com.
Provided by Marla S
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar,butter,vanilla and syrup in a saucepan.Cook over medium heat until caramel brown in color. while hot pour over popcorn and nuts and mix gently. Spread in clusters on a greased cookie sheet.
Nutrition Facts : Calories 314.3, Fat 20.5, SaturatedFat 8.5, Cholesterol 30.5, Sodium 203.2, Carbohydrate 32.3, Fiber 2.1, Sugar 20.4, Protein 3.6
POPPYCOCK
Crunchy, sweet and salty goodness!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 225 F. Place the popped popcorn into two large roasting pans and divide nuts among the two pans. Salt the popcorn to taste.
- In a large saucepan bring butter, sugar and syrup to a boil, stirring constantly. Let the mixture boil for 5 minutes on medium heat without stirring it. Then immediately remove the pan from the heat and add vanilla and baking soda. Pour it over the popcorn and stir to coat.
- Place the roasters in the oven. If they both don't fit you will have to bake one and then the other or you can halve the recipe. Stir every 10 minutes so that the mixture does not burn. Bake for 1 hour total. When done, remove the pans from the oven. Let the mixture cool completely and then store in Ziploc bags or sealed containers. Yum!!
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