Healthy Cooking

Recipe Archive

POPPYCOCK

INGREDIENTS:
1 cup butter
1 1/3 cup sugar
1/2 cup rice syrup
2 bags popped microwave popcorn
1 lb mixed nuts – pecans, almonds, walnuts

DIRECTIONS:

  1. Boil butter, sugar and rice syrup 15 min between soft and hard ball temp (approx 220 degrees).
  2. Make sure sugar caramelizes but does not get brown.
  3. Stir in popcorn and nuts.
  4. Spread on cookie sheet to cool.
  5. Close lid and allow to cook 20–30 seconds or until lightly brown.
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