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1
Heat oven to 300F.
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2
Spread almonds and pecans on cookie sheet and toast lightly (about 15 min).
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3
Once nuts have cooled, mix with popped popcorn in VERY large buttered bowl.
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4
Combine sugar, butter, corn syrup and cream of tartar in a heavy saucepan (this mixture will expand 2-3 times larger one you add the final ingredient so make sure your pan is big enough).
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5
Cook mixture slowly on medium heat until it forms a hard ball when dropped in cold water (252F on candy thermometer).
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6
Remove from heat, quickly stir in salt, rum flavoring and baking soda.
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7
WARNING: This is like napalm and it sticks to skin until thoroughly burned; it will quickly start expanding when soda is added.
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8
Pour the napalm candy over popcorn and nuts, mixing with two buttered forks until popcorn and nuts are fully coated.
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9
Do this as quickly as possible because everything will harden once removed from heat.
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10
Spread the gooey popcorn mixture evenly over buttered cookie sheet and let it cool.
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11
Enjoy!
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12
Tips: use wood or metal utensils only!
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13
Silicone or plastic will melt in the napalm candy (as will most thermometers that are not designed for candy).
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14
I find that the popcorn sticks to the candy easier than the nuts, so I typically mix the nuts into the candy just before pouring over the popcorn.
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15
If you like it more brittle and less chewy, try baking the completed poppycock mixture @275F for 15-20 minutes.
