Poppycock
Indulge in the irresistibly sweet and salty crunch of homemade Poppycock, a gourmet caramel popcorn and nut snack that's perfect for parties, gifting, or anytime cravings. This classic treat combines fluffy, freshly popped popcorn and a delightful mix of salted nuts like pecans, almonds, and cashews, all enveloped in a rich, buttery caramel coating made with brown sugar and light corn syrup. Enhanced with a splash of vanilla and a touch of baking soda for a light and airy texture, this recipe bakes to golden perfection in just 30 minutes. With its delightful blend of textures and flavors, Poppycock is a crowd-pleasing snack that stays fresh for weeks—if it lasts that long! Perfect for holiday spreads, movie nights, or as a decadent homemade gift, it’s a sweet-and-savory sensation that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup Popcorn (unpopped kernels)
- 2 cups Salted mixed nuts (e.g., pecans, almonds, cashews)
- 1 cup Unsalted butter
- 2 cups Brown sugar, packed
- 0.5 cup Light corn syrup
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or silicone baking mats.
Pop the popcorn using an air popper or stove-top method. Measure out approximately 12 cups of popped popcorn and place it in a large mixing bowl. Remove any unpopped kernels.
Add the mixed nuts to the bowl of popcorn and toss to combine.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, light corn syrup, and salt. Bring the mixture to a boil, stirring frequently to prevent burning.
Let the caramel mixture boil for 5 minutes without stirring. Monitor closely to ensure it doesn’t burn.
Remove the saucepan from the heat and stir in the vanilla extract and baking soda. The mixture will foam up slightly; this is normal.
Immediately pour the hot caramel over the popcorn and nut mixture. Use a large spatula to gently toss everything together, ensuring the popcorn and nuts are evenly coated.
Spread the caramel-coated popcorn mixture evenly onto the prepared baking sheets.
Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure even coating and prevent clumping.
Remove the baking sheets from the oven and let the poppycock cool completely on the sheets. It will harden as it cools.
Once cooled, break into bite-sized pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
4963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 707.9 g | 257% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 488.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2672 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
