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Poppycock Recipe
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Ingredients
8 - 10 cups popcorn
1 cup pecan halves
1 1/4 cups slivered almonds
1 1/3 cups white sugar
1/2 cup corn syrup
1 cup margarine
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon vanilla
Container
:Roaster or large bowl
Directions
PREP
45
mins
COOK
15
mins
READY IN
1
hr
Combine popcorn, pecan halves and slivered almonds in a roaster or large bowl.
Combine in saucepan: white sugar, corn syrup, margarine and cream of tartar.
Cook to soft ball stage (240 degrees F). Remove from heat.
Add baking soda and vanilla.
Pour over popcorn and nuts. Mix and turn out on jelly roll pan to cool.
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