March 08, 2011

that's just poppycock!

i've got this old poppycock tin from when i was a kid (not that old, really ;)) and every time i look at it i think, "i should make some of that."
so i did, finally. it's very easy to make, and even though the recipe doesn't call for it, i think it needs a pinch of salt. i used an air popper to make my popcorn, we don't buy the microwave stuff. who needs all that extra chemicals (as tasty as they are)? make sure you don't over darken your caramel on the stove, it will darken even further once it's in the oven.
i've also made this a couple times for my kids' birthday parties with variations... omit the nuts and swap out the dark corn syrup for the light and before the baking soda goes in, add in 2 packets of your favourtie kool-aid! we've made raspberry blue space popcorn and cherry popcorn- both a huge hit with all the kiddies!
4 qt. air popped popping corn
1½-c. sugar
¾-c. butter
½-c. dark corn syrup
1 tsp. vanilla
½-tsp. baking soda
1½-c. almonds (or mixed nuts or whatever you prefer)

Turn on your oven to 250 degrees F, to preheat.
Pour the popped corn into the roasting pan. Sprinkle the almonds (or other nut) evenly, over the top and put the pan aside.
Combine the sugar, butter, corn syrup and vanilla into a medium sized pot. Bring to a boil over medium heat, while stirring. Lower the heat to simmer. Continue stirring the mixture until a caramel colour appears (about 3 minutes). Add the baking soda and stir. Pour the sugar mixture evenly over the popcorn and nuts. Stir the mixture with a large spoon. Place the roasting pan in the oven and bake for 45 minutes, stirring the Poppycock popcorn every 8-10 minutes. Remove it from the oven and break apart immediately. Let it cool before eating (them nuts get hot!)

March 02, 2011

Waiting game

Sometimes he's just the funniest person I've ever met.