Celine Reichert's PoppycockF
Popcorn and nuts with a caramel coating.
Ingredients
- 1 large bowl popped corn
- 2 cups nuts almonds, pecans, etc.
- ¾ cup butter
- ½ cup white or regular corn syrup
- 1 ⅓ cups white sugar
- 1 tsp vanilla
Instructions
- In a large heavy-based pot, cook butter, white sugar, and corn syrup to the hard boil stage (250-265°F / 121-129°C).
- Pour the hot syrup carefully over the popped corn and nuts.
- Stir to coat evenly.
- Let cool and break into pieces to store.