POPPYCOCK

[Guest guest]

POPPYCOCK

 

1 & 1/2 c brown or white sugar

1/2 c corn syrup

1 c margarine

1/2 tsp cream of tarter

12 c popcorn, popped

1 c pecans

1 c almonds

1 tsp vanilla extract

1/2 tsp baking soda

 

Melt butter, sugar, syrup & cream of tarter together. Boil to hard ball stage

(250 250 F).

Remove from heat, add vanilla & baking soda. Mix with popcorn & nuts. Spread

onto greased cookie sheets.

When completely cooled, break up and put into containers.