Recipes

Well That’s Just Poppycock!

Don’t the names of some recipes make you smirk? This one, a mixture of popcorn, caramel and nuts, has been known for years – and especially by older generations – as Poppycock or Fiddle Faddle. Actually, after the kitchen disaster I had making my first batch this week (the popcorn burned right in the popper, I overfilled it, and I burned my first batch of nuts), I was certainly saying something a little more feisty than “Oh fiddle faddle!”

We simply call it Caramel Corn. Whatever you call it, happy face-stuffing to you!

poppycock recipe

This recipe, sent over by a friend, uses almonds and pecans, but I think it would be good with peanuts and maybe a dash of walnuts too. It was enough to make a giant popcorn bowl full.

5.0 from 9 reviews
Poppycock Recipe
 
Ingredients
  • 1 cup sugar
  • ½ cup butter
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla
  • ½ cup almonds
  • ½ cup pecans
  • 4 - 5 cups popped popcorn
Instructions
  1. Place nuts on cookie sheet or roaster and toast for about 10 minutes in a 350-degree oven. Watch them closely, I burned my first batch this week!
  2. Spread popcorn and toasted nuts on a lightly greased baking sheet (I use spray).
  3. In a medium saucepan, combine sugar, butter and corn syrup. Cook on medium high heat until sugar dissolves and mixture comes to a boil.
  4. Remove from heat and stir in vanilla.
  5. Drizzle hot mixture over popcorn and nuts, trying to cover as many kernels as possible. Mix or toss to coat (tossing doesn't work for me, not my skill!)
  6. If the syrup mixture starts to harden, simply return the pan to the oven to soften it a bit (3 minutes or so), then remove and mix again.
  7. Set aside to cool, then break into chunks and store in a tightly covered container.

 

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