Poppycock

This is a family recipe that my grandmother and her neighbor made at the holidays. As a child, I enjoyed it immensely and we called it poppycock, although it isn't exactly the same as what is labeled Poppycock® and sold in stores. I still enjoy it as an adult and making it for my family. You can form it into balls, clumps, bricks or any shape you wish. It is very easy to make and children can help in the mixing of the popcorn with the caramel coating and shaping it when it is finished baking. Enjoy!

6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups almonds or peanuts or other nuts, of choice, optional

In a medium saucepan melt the butter over medium heat. Add brown sugar & corn syrup and bring to a boil stirring occasionally. Let boil for 4 minutes without stirring. Remove from stove and add vanilla extract and baking soda.

In a very large pan or bowl pour caramel syrup over popcorn (and nuts.) Stir quickly to coat all of the popcorn (and nuts.) Divide coated-popcorn mixture onto 2 ungreased cookies sheets and spread evenly. Bake at 250 degrees for 1 hour turning mixture every 15 minutes with a spatula. (This baking is what causes the caramel coating to become dark and shiny. You can bake if for a shorter period of time if you choose or if it starts to burn.)

Cool slightly and either break apart or form into balls (the size of a small snowball.) Store when cooled completely in air tight bags or containers.