Poppycock
1 cup halved pecans
1 cup blanched almonds
8 cups popcorn
1 cup butter
1-1/2 cups white or brown sugar
1/2 cup corn syrup
1/2 tsp cream of tartar or baking soda
1 tsp vanilla
In a shallow pan, bake at 300F toast pecans and almonds. Set side to cool.
In a very large bowl, combine pecans and almonds and popcorn. In a medium sized saucepan, mix sugar, butter, syrup. Cook to hard ball stage, 254F.
Remove from heat, stir in baking soda or cream of tartar, if used, then vanilla. Pour over popcorn mixture. Toss with a buttered fork. Press onto a greased cookie sheet.
Break in pieces when cooled and store in a plastic container in the freezer or refrigerator. It becomes sticky if kept at room temperature.
Makes 10 cups.
