Poppycock 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Popped corn (1/2-3/4 c |
| Kernels) | ||
| ⅔ | cup | Pecans |
| ⅓ | cup | Almonds |
| ¼ | cup | Corn syrup |
| ⅔ | cup | White sugar |
| ½ | cup | Butter |
| ½ | teaspoon | Vanilla |
Directions
Bring corn syrup, sugar, butter and vanilla to a boil over medium heat, stirring constantly until boiling. Boil for 10 to 15 min, stirring occasionally, until it turns a caramel color. Add vanilla.
Pour over popcorn and nuts. Mix well. Spread on buttered cookie sheet to cool and then break into pieces. Source: Calgary Herald Submitted By SHARON VERRALL On 01-14-95
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