Poppycock

Name: Poppycock
Ingredients: 16 cups Popped Popcorn; 1-1/2 cup Slivered/Whole Almonds (or However Much You Prefer); 1-1/2 cup Pecan Pieces (Or However Much You Prefer); 2 pounds Unsalted Butter; 1 pinch Salt; 2 cups Corn Syrup; 6 cups Granulated Sugar; 2 teaspoons Vanilla (good Quality)

8 ingredients

4 steps

Ingredients

16 cups Popped Popcorn
1-1/2 cup Slivered/Whole Almonds (or However Much You Prefer)
1-1/2 cup Pecan Pieces (Or However Much You Prefer)
2 pounds Unsalted Butter
1 pinch Salt
2 cups Corn Syrup
6 cups Granulated Sugar
2 teaspoons Vanilla (good Quality)

Directions

1

First, lightly grease 2-3 large bowls with butter or cooking spray. Divide popcorn between the greased bowls (be sure to remove any unpopped kernels). Then add your chosen nuts and divide them evenly amongst your popcorn. I then like to gently toss all these things together so all the nuts don't end up on the bottom of the bowl. Once that is complete, you can start on your sugar mixture.
2

Put butter, salt, syrup and sugar in a large heavy-bottomed sauepan or Dutch oven. Melt until incorporated over medium heat. When all ingredients are well-mixed, turn up the burners to high and stir continually. Your mixture needs to reach a full rolling boil. When your candy thermometer reaches 240°Farenheit or when it forms a soft ball in a glass of cold water, you are ready to add your vanilla (be sure to pull your pot off of the burner before doing this). Now generously cover your fresh popped popcorn and nut mixture with the sugar mixture.
3

Enjoy!
4

Note: you may need to adjust your boiling points. They vary depending on your elevation. The temperature listed above was what worked for me.