POPPYCOCK
Steps:
- 1. In a large pan melt the butter. 2. Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally. 3. Remove from stove and add butter flavoring extract and soda. 4. Stir in almonds, peanuts or other nuts of choice. 5. In a very large pan or bowl pour caramel syrup over popcorn. 6. Stir quickly to coat. 7. Pour out on cookie sheets. 8. Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula. 9. Cool slightly, break apart and store when cooled completely in air tight bags or jars
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#30-minutes-or-less #time-to-make #course #preparation #for-large-groups #lunch #snacks #easy #number-of-servings #3-steps-or-less
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Yamkela Zamisa
[email protected]I would not recommend this recipe to anyone. It was a complete disaster.
Ahsan Arif
[email protected]This recipe is a waste of time and ingredients. The poppycock was inedible and the sauce was like glue.
Mony moreno
[email protected]I followed the recipe exactly and the poppycock turned out terrible. It was dense and dry, and the sauce was too sweet.
Godbless Sarah
[email protected]The poppycock was a bit dry, but the sauce helped to make it more moist. Overall, this recipe was just okay.
cowilo
[email protected]This recipe was a bit bland for my taste. I would recommend adding some spices or extracts to the batter to give it more flavor.
Kayla life
[email protected]I'm not usually a fan of poppy seed desserts, but this recipe changed my mind. The poppycock was delicious and the sauce was the perfect finishing touch.
Puli Krishna
[email protected]This recipe is a keeper! The poppycock was light and fluffy, and the sauce was rich and creamy. I will definitely be making this again.
Ms Chaina
[email protected]I added a bit of lemon zest to the sauce and it really brightened up the flavor. The poppycock was also very moist and flavorful.
DANIEL BARRAGAN
[email protected]I substituted almond milk for the regular milk and it worked out great! The poppycock was still light and fluffy, and the sauce was just as creamy.
Ejaz Ahmad Vlogs
[email protected]I made this recipe exactly as written and it turned out perfectly. The poppycock was moist and fluffy, and the sauce was delicious.
Peter Chindove
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The poppycock is light and airy, and the sauce is rich and flavorful.
Rafael Gerena
[email protected]I've been making this recipe for years and it never disappoints. The poppycock is always a hit with my friends and family.
kevin morgano
[email protected]This is a great recipe for a special occasion. The poppycock is elegant and delicious, and the sauce is the perfect finishing touch.
Rene Thiardt
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the poppycock and asked for the recipe.
Khuku Biswas
[email protected]This is a classic recipe that is always a hit with my family. The poppycock is always light and fluffy, and the sauce is rich and creamy.
Lesly Zamora
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of poppy seeds, but I'm glad I did! The poppycock was delicious, and the sauce was the perfect complement.
Abdulloh Olimjonov
[email protected]This was a great recipe! The poppycock turned out light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.