Poppycock
By Jules604
Buttery sweet popcorn treats! This was my favorite treat when I was a little girl.
Ingredients
- 1 cup pecan halves
- 1 cup blanched almonds
- 8 cups of popped popcorn
- 1 1/2 cups sugar
- 1 cup butter
- 1/2 cup corn syrup (clear)
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Heat oven to 300
Spread pecans and almonds onto cookie sheet toasting slightly in the oven (about 5 minutes or so)
Cool
Mix nuts with popcorn in a very large buttered bowl
Step 2
Combine sugar butter corn syrup and cream of tartar in small heavy saucepan
Cook on medium heat until mixture forms a hard ball when dropped into cold water (252 on candy thermometer) About 5 minutes
Remove from heat and stir in baking soda and vanilla
Step 3
Pour liquid mixture over popcorn and nuts
Mix with 2 buttered forks until popcorn and nuts are evenly coated
Turn out onto a large buttered cookie sheet and quickly press down into an even layer with the back of a large buttered spoon
Step 4
Cool until hard
Break up into chunks to serve
Chocolate would be a nice addition to it.
Makes a great gift!
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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