Poppycock

I just made a half-batch of this crunchy carmalized popcorn. It’s sooo good. My mom has been making this recipe since I was a kid….it always turns out great. The secret to this crunchy treat is baking it in the oven so it doesn’t turn out chewy and gooey.

Poppycock

2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 lb. margarine or butter
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
6 qts.(24 cups) popped popcorn
1 cup nuts of your choice

In 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to boil, stirring, over medium high heat. Stirring constantly, boil rapidly to hard ball stage, 260 degrees (about 5 minutes). Remove from heat. Stir in baking soda quickly but thoroughly; pour at once over popcorn and nuts in large roasting or baking pan. Stir gently until all kernels are coated. Bake at 200 degrees 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper; spread apart and allow to cool completely. Break apart; store in tightly covered container. Makes 6 quarts.

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