Poppycock

I know Poppycock usually has a holiday feel to it but I couldn't wait any longer to share our version.

Our Caramel Popcorn Recipe (Here)  is similar to this recipe but different enough that it warrants its' own post. Sticky sweet caramel popcorn with salty mixed nuts... do we really need to convince you to try this? 

While it is the ultimate holiday treat, it also is *perfection* to bring to BBQs, game nights, sleepovers, and those relaxing nights at home!

Poppycock

Ingredients

24 cups popped popcorn

4 cups mixed nuts

2 cups brown sugar

1 cup butter

1 cup corn syrup

2 tsp vanilla

1 tsp baking soda

Directions

Preheat oven to 225. Spray a large cookie sheet with cooking spray, set aside. 

Place popped popcorn in a large bowl. Make sure to pick out any unpopped kernels. Sprinkle with the nuts. Set aside.

In a saucepan over medium heat, stir brown sugar, butter, and corn syrup. Bring to a boil, reduce heat, and simmer 5 minutes, stirring constantly. 

Remove from heat and add in vanilla and baking soda. BE CAREFUL! It will sputter and foam up as you stir it in. 

Carefully pour the hot caramel over the popcorn and stir gently to coat evenly. Spread onto the prepared cookie sheet. 

Bake at 225 for one hour, stirring every 10 minutes. (This is a bit of a pain but it's what makes the popcorn crispy and sticky instead of soggy!)

Remove from heat and let cool, stirring every once in a while to break it up. 

Serve immediately or store in airtight containers. It lasts for a couple of days on the counter before going stale. It is best the day of/day after making it though. 

If you are looking for a bake sale or gift idea - look no further. Poppycock is a family favorite around here and friends and family love getting it... for Christmas or anytime!