Sherry's Poppycock

By 4brennans

Ingredients

• 20 cups popped corn
• 2 cups almonds
• 2 cups pecans
• 1 lb butter (too much; use about half to three quarters)
• 1/2 cup sugar
• 1 cup corn syrup
• 1/2 tsp cream of tartar
• 1/2 tsp soda
• 1 tsp vanilla

Preparation

Step 1

Roast nuts at 300℉ for 15 minutes. Boil together the butter, sugar, corn syrup and cream of tartar until a ball forms when a drop is dropped in cold water.
Add baking soda and vanilla and mix with corn in a roaster. Bake at 200℉ for about 1/2 hour.