Poppycock - Caramel Popcorn and Nuts Recipe

Name: Poppycock - Caramel Popcorn and Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecan halves; 1 cup almonds; 10 cup popped popcorn; 1 1/3 cup brown sugar; 1 cup butter; 1/2 cup corn syrup; 1/2 tsp cream of tartar; 1 tsp rum flavoring; 1/4 tsp salt; 1/2 tsp baking soda

Servings: persons

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

1851

kcal

Calories

114

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pecan halves, 1 cup almonds, 10 cup popped popcorn, 1 1/3 cup brown sugar, and more.

Yes, Poppycock - Caramel Popcorn and Nuts 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.

That's it — enjoy your meal!

Poppycock - Caramel Popcorn and Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions