Poppycock Recipe
Tara Noland
This homemade poppycock recipe is wonderfully chewy, and as easy as pie! It's caramel popcorn with a twist!
Prep Time 30 minutes mins
Cook Time 1 hour hr 7 minutes mins
Total Time 1 hour hr 37 minutes mins
Course Snacks
Cuisine American
Servings 12 servings
Calories 436 kcal
- 24 cups popped popcorn
- 2 cups brown sugar
- 1 cup butter
- 1 cup of corn syrup
- 2 tsp. vanilla
- 1 tsp. baking soda
- 4-5 cups mixed roasted unsalted nuts
- Salt to taste
Preheat oven to 225F.
Place popped popcorn on two large baking sheets or roasting pans and divided nuts among the two pans.
Salt the popcorn.
In a large saucepan bring butter, brown sugar, and corn syrup to a boil, stirring constantly.
Let boil for 5 min. on medium heat without stirring.
Remove the saucepan from heat and stir in vanilla and baking soda.
Pour over the popcorn and stir to coat.
Place the pans 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 min. so that the mixture does not burn. Bake for 1 hour. Let cool completely and then store in Ziploc bags or sealed containers. Yum!!
Serving: 1Calories: 436kcalCarbohydrates: 61gProtein: 2gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gTrans Fat: 2gCholesterol: 41mgSodium: 428mgFiber: 2gSugar: 52g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.