Cousin Linda’s Poppycock

Soooo….it’s -43 celsius here in Winnipeg. How are you?! Yeah, it’s cold. I know I talk about the weather a lot, but how can’t you with these temperatures? And…it’s not even officially winter yet. To chase away the winter blues, I decided to book a flight to Arizona again this year to visit Claudia and my Dad in February. I figured with this snow and cold, I will be needing warmth and sunshine by then. Here’s hoping I don’t get the flu this time around!

I also cannot believe that Christmas is 2 weeks away. I am really enjoying all the holiday recipes that are floating around out there. A couple weeks ago when I asked what everyone was baking for the holidays on our Facebook Page, I had a request (I love requests!) from a loyal follower (Hi Bon!) for a recipe for Poppycock. I had never made it before, but soon learned that my Cousin Linda had one that she was famous for. She was kind enough to share the recipe with me and I tried it immediately. I can see why it’s so popular in her house – her granddaughter actually sneaks some into her room at night to munch on. This recipe is delicious!

You will need:

3 cups margarine
1.5 cups Brown Sugar
2.5 cups White Sugar
1.5 cups Corn Syrup
8 cups popped popcorn
1 cup pecans or walnuts (optional)

Preheat oven to 350 degrees fahrenheit.

Place nuts on an ungreased baking sheet and bake for 5-10 minutes, until they are aromatic.

Remove from oven to cool and set aside.

In a large pot, combine margarine, white and brown sugar, and corn syrup.

Bring to a boil over medium heat, stirring constantly.

Reduce heat and continue to keep mixture at a rapid boil for 15 minutes, stirring occasionally.

Remove from heat and stir in your toasted nuts.

How good does this look?

Pour mixture over popcorn.

Toss until completely covered.

Spread popcorn out on a parchment paper-lined baking sheet.

Cool completely.

Break into pieces and store in air tight containers or plastic bags.

I found this recipe is better a couple days after it’s made, as it becomes less sticky.

Thank you Linda for sharing this delicious recipe.

Enjoy!