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A crunchy popcorn snack coated in a buttery homemade syrup and baked with nuts until crisp.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 10 cups popped popcorn
  • 1 1/3 cups pecans or walnuts
  • 2/3 cup almonds optional
  • 1 1/3 cups white sugar
  • 1 cup ghee
  • 1/2 cup white corn syrup

Method
 

  1. Mix the popped corn, pecans or walnuts, and optional almonds together.
  2. Combine the white sugar, butter, and white syrup in a saucepan. Stir until the mixture dissolves and boils. Cook to the hard-ball stage.
  3. Pour the syrup over the popcorn mixture and stir well
  4. Place the mixture on a greased cookie sheet. Bake in a preheated oven at 250° F for 30 minutes. Stir every 10 minutes while baking.
  5. Cool before serving

Notes

Poppycock should be crunchy but not sticky, but who are we kidding? It’s finger lickin’ good. 
Hardball stage is
  • Temperature: Use a candy thermometer to check that the syrup is between 250°F and 266°F.
  • Cold Water Test: Drop a small spoonful of the hot syrup into a bowl of very cold water. Use your fingers to gather it into a ball. If it forms a stiff, compact ball that holds its shape and only deforms slightly under very firm pressure, you have reached the hard-ball stage. 

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