Tuesday, December 22, 2009

Homemade Poppycock

If you like the "Poppycock" that comes in the beautiful red box, then you'll love this recipe.  *grin*  Around my house we call it "Amish Cracker Jack" --- but it's one of my mum's favorites because it really does taste just like Poppycock brand gourmet yumminess. It takes a strong arm to do all the stirring and helps to have someone on hand to pour the syrup while you're at it. Teamwork! I hope you'll agree it's quite worth it...

Amish Cracker Jack
Makes 12 cups

3 quarts popped corn (12 cups, about ½ cup kernels)
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1 cup cashews

Preheat oven to 300 degrees F. Pop corn using your preferred method and divide between two 9x13-inch pans. Keep popcorn warm in oven while making syrup. In a heavy-bottomed saucepan combine brown sugar, butter, corn syrup, salt, and cream of tartar. Cook over medium heat, stirring occasionally, until a candy thermometer reads 260 degrees F (or, to hard ball stage). Boil slowly! Remove popcorn from oven and transfer to a roasting pan with deep sides. If desired, toss in nuts. Reduce oven temperature to 200 degrees F. Pour syrup over top of popcorn and stir to coat. Divide popcorn between same pans and bake for 1 hour, stirring three times during baking. Cool and store in a tightly covered container.

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