Food recipes
PoppyCock
PoppyCock Ingredients: snacks, popcorn, air-popped (unsalted) nuts, almonds nuts, pecans butter, without salt salt, table syrups, corn, light sugars, granulated vanilla extract Directions: First, lightly grease 2-3 la...
PoppyCock
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, almonds
nuts, pecans
butter, without salt
salt, table
syrups, corn, light
sugars, granulated
vanilla extract
Directions:
First, lightly grease 2-3 large bowls with butter or cooking spray.
Divide popcorn between the greased bowls (be sure to remove any unpopped kernels).
Then add your chosen nuts and divide them evenly amongst your popcorn.
I then like to gently toss all these things together so all the nuts dont end up on the bottom of the bowl.
Once that is complete, you can start on your sugar mixture.
Put butter, salt, syrup and sugar in a large heavy-bottomed sauepan or Dutch oven.
Melt until incorporated over medium heat.
When all ingredients are well-mixed, turn up the burners to high and stir continually.
Your mixture needs to reach a full rolling boil.
When your candy thermometer reaches 240 degrees Farenheit or when it forms a soft ball in a glass of cold water, you are ready to add your vanilla (be sure to pull your pot off of the burner before doing this).
Now generously cover your fresh popped popcorn and nut mixture with the sugar mixture.
Enjoy!
Note: you may need to adjust your boiling points.
They vary depending on your elevation.
The temperature listed above was what worked for me.
Ingredients:
snacks, popcorn, air-popped (unsalted)
nuts, almonds
nuts, pecans
butter, without salt
salt, table
syrups, corn, light
sugars, granulated
vanilla extract
Directions:
First, lightly grease 2-3 large bowls with butter or cooking spray.
Divide popcorn between the greased bowls (be sure to remove any unpopped kernels).
Then add your chosen nuts and divide them evenly amongst your popcorn.
I then like to gently toss all these things together so all the nuts dont end up on the bottom of the bowl.
Once that is complete, you can start on your sugar mixture.
Put butter, salt, syrup and sugar in a large heavy-bottomed sauepan or Dutch oven.
Melt until incorporated over medium heat.
When all ingredients are well-mixed, turn up the burners to high and stir continually.
Your mixture needs to reach a full rolling boil.
When your candy thermometer reaches 240 degrees Farenheit or when it forms a soft ball in a glass of cold water, you are ready to add your vanilla (be sure to pull your pot off of the burner before doing this).
Now generously cover your fresh popped popcorn and nut mixture with the sugar mixture.
Enjoy!
Note: you may need to adjust your boiling points.
They vary depending on your elevation.
The temperature listed above was what worked for me.