Community Pick
Poppycock
.JPG)
"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."
photo by Lavender Lynn
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 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
directions
- 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.
Questions & Replies
-
What purpose does the baking soma serve? Could it be left out? -
Should say soda.
-
Can you store caramel popcorn in the fridge?
Reviews
-
Poppycrack! TWEAKS: I used a 4 oz. bag of pre-popped corn and the caramel recipe covered all the popcorn perfectly. I eliminated butter flavoring. I heated the caramel mixture until boiling and then slightly reduced the heat for the remaining five minutes. Stirred in whole pecans and peanuts and then the popcorn. Line the baking sheets with parchment paper!! After I spread the mixture onto the baking sheets, I sprinkled everything with Maldon Sea Salt. I made these to give as holiday gifts to neighbors but I'm afraid it might not make it out of the house. -
This recipe is so delicious! I left the nuts out because of allergies, but drizzled it with bittersweet chocolate once it was cooled. I can imagine this would be hard to stop eating without the chocolate, but now-YUM! I popped 1/2 cup of white corn in 3 Tbs. of coconut oil and I think the amount of popcorn to glaze is perfect. I sprayed foil covered cookie sheets with butter flavored Pam and had no problems with sticking. I think the butter/brown sugar mixture should be boiled at medium heat for 5 minutes so it will be sure to dissolve the sugar crystals. That wasn't very clear in the directions. Very glad I doubled this so we have enough for gifts and us too! Thanks for a wonderful recipe Nimz!
-
Tasted great! As many of the reviewers did, I used Vanilla extract instead of butter flavoring. I used whole pecans as the nuts. <br/><br/>As much as I loved the result, I think the recipe itself needs some reviewing. It doesn't specify what heat to cook the caramel on. Also, I found a 10-oz package of popcorn to be WAY too much. The recipe in its singular form will not coat that much popcorn. <br/><br/>I would suggest either doubling the caramel recipe, or halving the popcorn. <br/><br/>Thank you for sharing! A revise may help with future viewers' confusion!
-
Do not bake the mixture. The syrup melts and causes a terrible mess in your oven. Other recipes do not call for it to be put in the oven. it made no sense. -
I sampled Ruth's gift to Martha and was restricted to only two handfulls. I've got the recipe, now, and will no longer be limited to how much I can eat. Ha, ha, ho, ho, hee, hee!
see 22 more reviews
Tweaks
-
I decided to halve the recipe and used about 6 cups of leftover popcorn,. I added 1-1/2 cups of roasted salted peanuts and spread the popcorn and peanuts in a buttered jellyroll pan. In a 2-quart nonstick saucepan I melted 1 stick of butter (1/2 cup) and substituted 1 cup of coconut sugar instead of using brown sugar. I stirred in 1/4 cup light corn syrup and cooked over medium heat about a minute until the mixture came to a boil, then lowered the heat and stirred constantly for an additional 4 minutes. After removing the pot from the stove I quickly stirred in 1/2 tsp. vanilla and 1/4 tsp baking soda (no salt since the butter was sallted), then poured the mixture over the popcorn/peanuts in the jellyroll pan. Using two forks, Ij stirred until all was coated and then placed into a 250-degree preheated oven for 30 minutes. Stirred mixture and returned to the oven for an additional 30 minutes. Cool and break into pieces.
-
My husband and I don't like poppycock, but I was looking for a snack I could make to give out at Christmas and I found this recipe. Well after the first batch came out of the oven we tried it and were instantly hooked. The people in my office are calling it Poppy-crack because it's so addictive. Instead of adding butter flavoring I just used microwavable popcorn with butter flavor in it.
-
Tasted great! As many of the reviewers did, I used Vanilla extract instead of butter flavoring. I used whole pecans as the nuts. <br/><br/>As much as I loved the result, I think the recipe itself needs some reviewing. It doesn't specify what heat to cook the caramel on. Also, I found a 10-oz package of popcorn to be WAY too much. The recipe in its singular form will not coat that much popcorn. <br/><br/>I would suggest either doubling the caramel recipe, or halving the popcorn. <br/><br/>Thank you for sharing! A revise may help with future viewers' confusion!
RECIPE SUBMITTED BY
.JPG)
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
