My sister makes this at Christmas time and gives it to all her employees. They look forward to it each year. I made this last year and it was a real hit. Love it.
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours
Yield: 8-10 serving(s)
|1 (10 ounce) bag popcorn (4 to 6 qts. popped)|
|1 cup butter|
|2 cups brown sugar|
|1/2 cup white Karo|
|1 teaspoon salt|
|1 teaspoon butter flavoring|
|1/2 teaspoon baking soda|
|peanuts or other nuts, of choice|
- In a large pan melt the butter.
- Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
- Remove from stove and add butter flavoring extract and soda.
- Stir in almonds, peanuts or other nuts of choice.
- In a very large pan or bowl pour caramel syrup over popcorn.
- Stir quickly to coat.
- Pour out on cookie sheets.
- Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
- Cool slightly, break apart and store when cooled completely in air tight bags or jars.
Calories 959.6, Fat 28.8, Saturated Fat 15.3, Cholesterol 61, Sodium 610.6, Carbohydrate 168.3, Fiber 18.2, Sugar 60.2, Protein 16.6
This Nebraska-based company grows a special kind of yellow mushroom popcorn that pops into fluffy round shapes for all its brands of candy-coated popcorn—Fiddle Faddle, Screaming Yellow Zonkers, and Poppycock—but plain microwave popcorn is all you'll need to make an easy clone. The Poppycock motto is "It's our amazing glaze!" and it is pretty amazing. The butter-toffee glaze is flavored with maple syrup, and each box is packed with lots of nuts, unlike any other glazed popcorn brands out there. Clone the Poppycock flavor you prefer: all cashews, all pecans, or a combination of almonds and pecans. Of course, you can mix in any nuts you like, salted or unsalted, as long as it comes to two cups worth, for example—macadamia nuts are a great variation. You really need a candy thermometer for my Lincoln Snacks Poppycock recipe to get it just right, but you can also estimate temperature by drizzling some of the candy syrup into a glass of cold water once you see it begin to darken. If the candy forms brittle threads, it's ready. You coat the popcorn with the glaze by heating everything up in the microwave and stirring. There is also a technique using your oven (see Tidbits), but the microwave method is faster. Check out some of our other clones for Fiddle Faddle, Screaming Yellow Zonkers, Cracker Jack, and Crunch N' Munch.Source: Top Secret Recipes Unlocked by Todd Wilbur.
Provided by: SmallRecipe.com
Total time: 14 minutes0S
Prep time: 7 minutes0S
Cook time: 7 minutes0S
Yield: Makes 10 cups.
|3/4 cup light corn syrup|
|1/2 cup light brown sugar|
|2 tablespoons granulated sugar|
|1/2 cup butter (salted)|
|1/3 cup maple syrup|
|1/4 cup water|
|1/4 teaspoon salt|
|1 teaspoon vanilla extract|
|8 cups plain (not buttered) popped microwave popcorn|
|2 cups nuts (pecans, cashews, or almonds/pecans)|
Calories 140 calories