Poppy Cock

[mixfinder]

An old favorite of dad's who likes things that go crunch and taste like butterscotch.

Cowboy Crunch
In a large roasting pan place:
8 Cups air popped popcorn (microwaved packs don't work as well)
4 cups salted roasted nuts (choose your favorite variety)

In a medium saucepan over medium high heat combine
1 cup brown sugar
1/4 cup Karo syrup
1/4 cup water
1/2 cup butter
1 teaspoon salt
Bring to a boil

 

[mixfinder]

Up, Up and Away

Bring syrup mixture to a full boil and cook one minute. Remove from heat and add
1/2 teaspoon soda
Stir to combine and then pour over the popcorn and nuts. Toss together and bake at 275 degrees for one hour, stirring every 15 minutes.

For those who've had experience making candy you know what to expect when soda is added to the boiling sugar syrup. The soda causes the mixture to foam, froth and sometimes escape the confines of the pan. When it cools the syrup is crunchy and not stringy of sticky like taffy.

 

[mixfinder]

Go Gently into that Dark Night

Baking slowly allows the syrup to harden around the popcorn and not become soggy. I use convection and run the oven at 250. The fan helps with "drying" process. More Superbowl maddness to munch while we scream "Poppy Cock!" to the officials after a bad call.

 

[frigilux]

A great Super Bowl (or any other time for that matter) treat!

You mentioned the ability to run the convection fan at 250 degrees. That's something my Frigidaire range won't allow. Minimum convection temp is 300 degrees, which is occasionally annoying.

 

[polkanut]

Kelly,

light or dark Karo syrup?

 

[mixfinder]

Light or Dark

I prefer the lighter profile of light Karo which lets the taste of butter sparkle. For those who prefer a heartier molasses profile Dark Karo can be used. The Corn syrup is used to prevent sugaring at higher temperatures so the function will be the same regardless. Pick your favorite flavor and run with it.

 

[toggleswitch2]

The variety of cullinary and gourmet delights, fashioned out of your kitchen, is truly inspiring.

MMMMMMM good!

How are you not the size and shape a blimp/hot-air balloon? And if you say you already filled with hot air, I'll have to rasberry ya! LOL

 

[polkanut]

I just made a double batch of this stuff, and all I can say is YUMMMMY! This is the best use of air-popped popcorn I've found, otherwise the stuff is terrible. Thanks for the great recipe, Kelly.

 

[turquoisedude]

YUM!

Interstingly enough, there was actually a snack marketed here in Canada called 'Poppycock' and it was exactly like this! Haven't seen it in years... Now I just HAVE to make a batch!!
Thanks for sharing the recipe!!

 

[wetguymd]

I will never buy poppy cock

again!! I will always make my own!! It is wonderful! I used almponds, pecans, peanuts and walnuts along with the popcorn. I also stirred in some chocolate chips before I put it in the over and they melted and coated it... like Harry and David's Moose Tracks!!

 

[jeffg]

> You mentioned the ability to run the convection fan at 250 degrees. That's something my Frigidaire range won't allow. Minimum convection temp is 300 degrees, which is occasionally annoying. <

Eugene, using a larger pan (and multiple pans instead of one) to spread out the popcorn into thinner layers will also help the drying process. Our oven is non-convection gas and we occasionally make this snack without problems.

 

[circlew]

Hey Kelly, that looks very tasty, but I wouldn't be able to eat it because of the butter and salt. Can it be made using a product such as Land O'Lakes Fresh Buttery Taste Spread, and reducing the salt? I would like to make it sometime.

 

[mixfinder]

Reducing

The salt can be left out entirely. It merely brightens the flavor. You can use any butter you like. The water or moisture content in the butter substitutes may require a little extra boiling to remove the added moisture and bring the syrup to a temperature that sets or hardens as the mixture cools. Jeff is spot on about doing single layers and omitting the stir. I took the crackers and poppycock to the doctor today so his staff could eat it. Tonight I am dining on lettuce and shredded wheat.

 

[circlew]

Thanks Kelly

I hope to be able to try it sometime soon.

 

[sudsmaster]

Looks good

Always wondered what the baking soda was for.

I made some peanut brittle once, and added the soda per the recipe. Came out good.

Then for a special lunch at work, made some garlic brittle. That was well-received. But it's perishable.

 

[mixfinder]

Brittle

The soda causes large gas bubbles to form in the sugar syrup which harden around them making the mouth feel and bite more crumbly and less chewy.