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RECIPES/Christmas
Poppycock
INGREDIENTS

1/2 cup margarine 1/2 cup butter 1/2 corn syrup 2 cups brown sugar 1 tsp. vanilla 1/2 tsp. baking soda 8 qts. popped popcorn various nuts

Instructions

Pop 8 quarts of popcorn (I fill the top of the air popper twice and that seems to be the amount I use for this recipe) Put popcorn in a big pot + assorted nuts (I use peanuts, almonds, cashews, brazil nuts, hazelnuts & walnuts) Mix the margarine/butter, corn syrup, brown sugar together. Boil for 4 minutes on a low boil. Turn off heat and add baking soda and vanilla. (This expands quite a bit so use a bigger pot) Stir until fully mixed and pour over popcorn and nuts. Bake @ 250 degrees on 2 cookie sheets for 1 hour (use 2 racks in the oven). When done remove from pan onto a bread board and cool. Store in a covered container - lasts forever. If not covered then it looses it's crunchy taste.

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RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

Not good!

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