Poppycock (Caramel Popcorn & Nuts)
Prep time
Cook time
Total time
Crunchy caramel popcorn mixed with pecans, almonds and peanuts. Makes a wonderful gift for family and friends at Christmas.
  • 2⅔ cups sugar
  • 1 cup light corn syrup
  • 1 lb (2 cups) butter
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 16 cups popcorn
  • 4 cups total of pecans, almonds, peanuts
  1. In a large saucepan melt together sugar, corn syrup, butter and cream of tartar and bring to a boil with candy thermometer. Cook to hard ball stage (250-266ºF), or when a spoonful of the sugar mixture is placed in a bowl of cold water, a ball should form.
  2. Take off heat and stir in vanilla and baking soda.
  3. In a very large stainless steel bowl place 16 cups of popcorn and your 4 cups of nuts together. Drizzle candy over popcorn and nuts and stir really well to coat.
  4. Place poppycock on 2 well-buttered baking sheets and bake at 300ºF for 15 minutes. Spread on tinfoil and break apart when cool.
Recipe by Nurse Loves Farmer at http://www.nurselovesfarmer.com/2014/12/poppycock/