Poppycock
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!
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Servings: 24
Calories: 430kcal
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: 430kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 159mg | Potassium: 199mg | Fiber: 4g | Sugar: 28g | Vitamin A: 497IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg