Poppycock – a delicious recipe with Butter, Brown Sugar, Syrup, Vanilla, Baking Soda, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 225 F. Place the popped popcorn into two large roasting pans and divide nuts among the two pans.
2
Salt the popcorn to taste.
3
In a large saucepan bring butter, sugar and syrup to a boil, stirring constantly.
4
Let the mixture boil for 5 minutes on medium heat without stirring it.
5
Then immediately remove the pan from the heat and add vanilla and baking soda.
6
Pour it over the popcorn and stir to coat.
7
Place the roasters in the oven.
8
If they both dont fit you will have to bake one and then the other or you can halve the recipe.
9
Stir every 10 minutes so that the mixture does not burn.
10
Bake for 1 hour total.
11
When done, remove the pans from the oven.
12
Let the mixture cool completely and then store in Ziploc bags or sealed containers.
13
Yum!
14
!
2122
kcal
Calories
61
g
Fat
394
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 24 cups Popped Popcorn, 5 cups Mixed Roasted Unsalted Nuts, 1 cup Butter, 2 cups Brown Sugar, and more.
Yes, Poppycock falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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