Most people love the smell and taste of caramel popcorn. Poppycock popcorn is just caramel popcorn with nuts. But it's a special treat when you make it fresh, at home, and eat it while it's still a bit warm. Don't let your creativity let you stop at the basic recipe. What else can you add to your Poppycock popcorn recipe to make it uniquely yours? We'll give you some ideas, as well as a basic recipe to start with.
- Skill level:
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Things you need
- 4 qt. popped corn
- 1½-c. sugar
- ¾-c. butter
- ½-c. dark corn syrup
- 1 tsp vanilla
- ½-tsp. baking soda
- 1½-c. peanuts
- Medium pot
- Large roasting pan
- Large spoon
Turn on your oven to 121 degrees C, to preheat.
Pour the popped corn into the roasting pan. Sprinkle the peanuts, evenly, over the top and put the pan aside.
Combine the sugar, butter, corn syrup and vanilla into a medium sized pot. Bring to a boil over medium heat, while stirring.
Lower the heat to simmer. Continue stirring the mixture until a caramel colour appears. Add the baking soda and stir.
Pour the sugar mixture evenly over the popcorn and nuts. Stir the mixture with a large spoon.
Place the roasting pan in the oven and bake for an hour, stirring the Poppycock popcorn every 15 minutes or so. Remove it from the oven and let it cool before eating.
Tips and warnings
- Try adding different ingredients to your own Poppycock popcorn recipe. Instead of peanuts, use any other nuts (whole or chopped). Pumpkin or sunflower seeds or a mixture of nuts and seeds are all good choices. Add M&Ms; or Reese's Pieces. Replace half the butter with peanut butter. Add shredded coconut and replace the vanilla extract with rum or coconut extract.
- The sugar mixture will be extremely hot. Be careful when pouring it.