Guest guest Posted April 2, 2010 Report Share Posted April 2, 2010 POPPYCOCK 1 & 1/2 c brown or white sugar 1/2 c corn syrup 1 c margarine 1/2 tsp cream of tarter 12 c popcorn, popped 1 c pecans 1 c almonds 1 tsp vanilla extract 1/2 tsp baking soda Melt butter, sugar, syrup & cream of tarter together. Boil to hard ball stage (250 250 F). Remove from heat, add vanilla & baking soda. Mix with popcorn & nuts. Spread onto greased cookie sheets. When completely cooled, break up and put into containers. Quote Link to comment Share on other sites More sharing options...
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