Poppycock Popcorn Recipes

POPPYCOCK

Steps:

• In a large pan melt the butter.
• Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
• Remove from stove and add butter flavoring extract and soda.
• Stir in almonds, peanuts or other nuts of choice.
• In a very large pan or bowl pour caramel syrup over popcorn.
• Stir quickly to coat.
• Pour out on cookie sheets.
• Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
• Cool slightly, break apart and store when cooled completely in air tight bags or jars.

QUACKER JACK

Steps:

• In a 4-quart pan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Spread freshly popped corn on a large shallow sheet pan. Put it in a very slow oven, 250 degrees F (120 degrees C), to keep warm and crisp. Place popped corn in oven to keep warm. Repeat until all corn has been popped, for a total of 5 quarts popped corn.
• Cook and stir peanuts in 2 tablespoons of butter or margarine, about 5 minutes. Drain on paper towel and sprinkle with salt. Fold peanuts into popped corn.
• Combine butter, brown sugar, corn syrup, and salt in a heavy 2 quart saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage, 248 degrees F (118 degrees C), about 5 minutes.
• Remove from heat and stir in baking soda. Syrup will foam. Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve, or store. Store in an airtight container and set in a cool place.

POPPYCOCK

Steps:

• Pop corn and mix with nuts in a large bowl or roaster pan.
• Combine sugar, butter, and syrup in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly.
• Continue boiling for 10 to 15 minutes. Syrup will turn a light caramel color.
• Remove from heat and stir in vanilla.
• Pour over popcorn/nut mixture and stir to mix well.
• When cool, break into chunks.

POPPYCOCK POPCORN

Steps:

• 1. Bring butter, sugar, corn syrup and salt to a boil in saucepan, stirring constantly. Cook for 5 minutes; do not stir.
• 2. Remove from heat. Stir in vanilla and soda. Pour over popcorn and nuts in large bowl. Spread in two 9 x 13 inch baking pans. Bake for 1-1 1/2 hours, stirring every 20 minutes. Store in airtight containers.
• 3. Sometimes, we like to keep it soft and sticky and not bake it!

POPPYCOCK

Steps:

• 1. In a large pan melt the butter. 2. Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally. 3. Remove from stove and add butter flavoring extract and soda. 4. Stir in almonds, peanuts or other nuts of choice. 5. In a very large pan or bowl pour caramel syrup over popcorn. 6. Stir quickly to coat. 7. Pour out on cookie sheets. 8. Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula. 9. Cool slightly, break apart and store when cooled completely in air tight bags or jars