posted by blizlady 02-08-103 7:40 PM
Poppy Cock
8 C popcorn
3 oz. pecans
3 oz. almonds
1 1/2 C brown sugar
1 C butter or margarine
1/2 C corn syrup
1/2 tsp. vanilla
1/2 tsp. cream of tartar
Cook sugar, butter, syrup, vanilla and cream of tartar over medium heat for 15 minutes.
Mix nuts and popcorn in bowl; pour cooked mixture over and stir. Cool on greased cookie sheets in freezer. Break into pieces and store in covered container.
Poppy Cock
12 cups of popped corn
2/3 cups sliced almonds 1 cup pecans
1 1/2 cup white sugar
1 cup butter or margarine
1 tsp vanilla
1/2 cup white corn syrup
Mix popcorn and nuts in large bowl.
Mix sugar margarine and syrup in saucepan; bring to a boil stirring constantly. Cook over a medium heat for at least 10 minutes to thicken.
Remove from heat and add vanilla. Pour over popped corn and nuts - mix well. Spread on a large cookie sheet to cool. Break in bite sized pieces and put in covered container.