Grandma Edna’s Poppycock
By Jan D'Atri
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Sarah Webb, Beverage-Cart Attendant
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Dominic Coulter |
Oh, how I love to make Poppycock for the holidays!
If you’re thinking that you can’t tackle splendidly scrumptious, sweet and buttery mouth-watering clusters of good old-fashioned popcorn with toasted nuts coated in the crunchiest caramel-praline glaze ever, I say, “Poppycock! Of course you can.” And with Grandma Edna’s version, you can make it in no time. (And trust me, you’ll be making it in no time…time and time again!)
This treasure was in a family heirloom book of recipes given to me by Ray Tillotson of Peoria, one of my bingo buddies. (About 40 of us get together each month and play a few bingo cards in between devouring desserts!) The cookbook was dedicated to the memory of his Grandma Edna Grace Ormesher. It took many years for the family to compile the cookbook, filled with best-loved recipes from family, friends and most of all from Grandma Edna’s personal collection of favorites. In the dedication, the family writes that Edna never drove a car but was instead “meals on heels,” as she made countless trips each week from her house to the store, then to her neighbors’ homes delivering her “from scratch” specialties. I hope her Poppycock was one of the goodies she shared often. I certainly have been doing the same!
On the “Remembrances” page in the cookbook, great granddaughter Mindy Suchor writes, “Grandma Edna was soft-hearted yet very stubborn. When she gave something to you, you had to keep it.” So there you go — a real keeper.
Now, fire up the oven and don’t give me any Poppycock, unless it’s this one!
I promise you’re going to love it. And if these yummy morsels become holiday gifts from your kitchen, the recipient will love it too.
Merry Christmas and happy holidays, everyone!
Grandma Edna’s Poppycock
Dominic Coulter |
• 1 cup sugar
• 1/2 cup butter or margarine
• 1/4 cup light corn syrup
• 1 teaspoon pure vanilla
• 1/2 cup whole almonds, toasted
• 1/2 cup pecans, toasted
• 4-5 cups popped popcorn
Step No. 1
Toast almonds and pecans in dry frying pan or in oven. (If using the oven, place nuts on cookie sheet and toast for about 10-15 minutes in a 350-degree oven. If using the pan method, toast nuts on medium heat until lightly browned and crunchy.)
Step No. 2
Spread popcorn and toasted nuts on a lightly greased baking sheet. Remove all unpopped kernels.
Step No. 3
In a medium saucepan, combine sugar, butter and corn syrup. Cook on medium high heat until sugar dissolves and mixture comes to a boil.
Step No. 4
Insert candy thermometer, stirring occasionally, until thermometer reaches 290 degrees or soft crack stage. (Mixture will have a light caramel color.) Remove from heat and stir in vanilla.
Step No. 5
Immediately drizzle hot mixture over popcorn and nuts, trying to cover as many kernels as possible. Quickly toss to coat with syrup.
Important Note: Syrup will harden quickly and may not cover all kernels, so return the baking sheet with popcorn mixture to a 350-degree oven. Every five minutes or so, toss the popcorn mixture with spatula until all kernels are covered. (It may take two or three times to completely coat each kernel without leaving pools of sugar mixture on the baking sheet.)
Step No. 6
Cool mixture. Break into chunks and store in a tightly covered container.
