8 cup popcorn, popped
1 cup almonds, pecans, peanuts (or
1 ; nut mixture you prefer;
1 ; toasted
1 cup sugar
1/2 cup light corn syrup
1/2 tsp salt
2 tbsp butter
6 oz semisweet chocolate, chopped
1 tsp vanilla extract
A Recipe for
Oh Poppycock Chocolate-Covered Popcorn
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This Recipe for Oh Poppycock Chocolate-Covered Popcorn is one of thousands in the Recipes-to-go Dessert Cookbook.
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If you enjoy this Oh Poppycock Chocolate-Covered Popcorn Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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This is a recipe for Oh Poppycock Chocolate-Covered Popcorn from the recipe cookbook of Recipes-to-go (Dessert)
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
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Food Tip |
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Preheat oven to 250 degrees. Place the popped corn and nuts in a
large roasting pan and mix together.
In a medium saucepan over medium heat, combine the sugar, corn syrup,
salt, and butter. Bring to a boil, stirring constantly. Stir in the
chocolate. Continue to cook, stirring constantly, until the chocolate
is completely melted and the mixture becomes very thick. Remove from
the heat and stir in the vanilla.
Pour the chocolate syrup over the popcorn and nuts in the roasting
pan and stir to coat evenly. Bake for 1 hour, stirring occasionally.
Place the hot poppycock on a large cookie sheet, lined with foil and
lightly coated with a nonstick cooking spray, to cool. Store
poppycock in a plastic ziploc bag.
Source: The Great American Chocolate Contest Cookbook Posted by
Dorothy Cross
From: Bcleaver
Serves: 1
Oh Poppycock Chocolate-Covered Popcorn Recipe brought to you by Recipes To-Go