This sweet and crunchy poppycock is an easy holiday treat that is meant to be shared.

Caramel Kissed Comfort

This Poppycock recipe is a family treasure, passed down from my mom and lovingly made by my sister every year.
You don’t need any fancy tools to make this old-school treat.
Simple pantry ingredients transform into a golden, buttery caramel sauce to coat all that crunchy popcorn and nuts.
In under an hour, you’ll have a big batch perfect for sharing, gifting, or holiday snacking.

popped corn, sugar, salt, mixed nuts, peanuts, butter, vanilla, and corn syrup assembled to make Poppycock

Classic Components

Crunchy Components: Popped popcorn is light and airy with that familiar crunch. The mixed nuts add rich flavor and texture. Both give the caramel sauce the perfect base to cling to.
Caramel Coating: Sugar and corn syrup work together to create a smooth caramel that coats evenly and sets perfectly. Butter provides the deep, homemade richness and classic buttery flavor. Salt helps balance the sweetness while vanilla adds warmth and flavor.

Simple Switch-Ups

Use your favorite varitety of nuts, including peanuts, pecans, almonds, cashews, and hazelnuts.
For more gooey poppycock, use closer to 6 quarts of popcorn. To make it stretch and be less gooey, use 8 quarts.
Use your imagination to finish it! Add fun sprinkles or festive candies to the mix, or once cooled, drizzle with melted white chocolate.
Before cooled, sprinkle lightly with flaky sea salt for an even more intense sweet and salty treat.

Mixed nuts, popped corn, and cooked caramel sauce assembled together to make Poppycock

Mixed nuts and popped corn together in a bowl and cooked caramel sauce on the side to make Poppycock

How To Make Poppycock

Place popped corn in a very large bowl. Sprinkle the mixed nuts evenly over the top.
In a large saucepan, combine butter, sugar, corn syrup, and salt.
Melt over medium heat, then bring to a boil. Reduce heat and cook until mixture reaches soft ball stage (about 230°F) on a candy thermometer.
Remove from heat and stir in vanilla.
Carefully pour the hot caramel mixture over the popcorn and nuts. Stir gently but thoroughly to coat.
Spread the mixture onto baking sheets to cool.
Break apart once cooled and store in bags or containers.

What is Soft Ball Stage?

Soft ball stage is a certain point in the cooking process of the caramel sauce. You can determine it using the following methods.

When a candy thermometer in the sauce reads between 235˚F and 245˚F.
Use the age-old method of dropping some caramel into a glass of cold water. The syrup will cool quickly to form a ball at the bottom of the glass. It will slightly flatten, and look pliable.

Poppycock Perfection

Use two large bowls, or both sides of a very large roaster pan, for easier mixing.
Half the recipe if you do not have the large bowls to mix properly.
Gently press the mixture together while cooling so the nuts stick better.
Work quickly because the caramel will set fast.
Stir carefully to avoid crushing the popcorn.
Use a candy thermometer to help determine when the caramel reaches the soft ball stage.

poppycock in a white bowl with more on a baking sheet

Keep It Fresh & Flavorful!

Store fully cooled Poppycock in airtight, zippered bags or containers.
Keep at room temperature for up to 1 week.
For gifting, package in clear bags tied with ribbon. I also love to fill festive tins lined with parchment paper.

More Recipes For The Holidays

I hope you love this recipe for Poppycock as much as I do! Leave a comment and rating below.

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Poppycock

Donnalea

Servings

Prep 40

Cool 20

Total 1

Print Pin

Poppycock is a sweet, salty, and nutty treat with a delicious and gooey caramel sauce that holds it all together. Perfect for sweet holiday snacking!

Equipment

sauce pan
large bowl
candy thermometer

Ingredients

6 to 8 quarts popped corn
1 pound mixed nuts
1 cup peanuts
2 cup sugar
1 cup corn syrup
2 cups butter
¼ teaspoon salt
1 Tablespoon vanilla

Instructions

In a very large bowl, place popped corn. Sprinkle with mixed nuts.
In a large saucepan, melt butter, sugar, corn syrup, salt.
Bring to a boil, turn heat down. Cook until soft ball stage, about 230˚F on a candy thermometer.
Pour over popped corn and nuts. Stir.
Spread on parchment lined baking sheets to cool completely.
Break apart and store in bags.

Notes

You may need to use two very large bowls, or both sides of a very large roaster, to mix everything.
Use less popped corn if you would like the poppy cock to be more gooey.
Be sure to press mixture gently to cool. This will help the nuts adhere to the popped corn better.

Nutrition

Calories: 430kcalCarbohydrates: 42gProtein: 6gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 41mgSodium: 159mgPotassium: 199mgFiber: 4gSugar: 28gVitamin A: 497IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg

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