Maple Poppycock
Servings: 20 cups
Calories: 268kcal
Ingredients
- 1 cup walnuts raw
- 1 cup pecans raw
- 1 cup almond raw
- 16 cups popcorn popped (or ½ cup popcorn kernels, unpopped)
- ⅔ cup butter salted
- 1 cup brown sugar
- ⅓ cup maple syrup
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 300 °F. Spread the almonds, walnuts and pecans in a single layer on a baking sheet and roast for 12-15 minutes until fragrant. Remove from the oven and let cool slightly.
- If needed, pop the popcorn as per your favorite popping method.
- Butter or grease a large bowl and add the popcorn and nuts. Grease a large cookie sheet and set aside (I use the same one as I toasted the nuts on once it is cool enough to handle in order to minimize dishes!).
- Heat the butter in a medium saucepan over medium-low heat. Once melted, add the sugar, syrup and cream of tartar and cook for 5 minutes, stirring constantly until the sugar is completely dissolved and the mixture is just starting to bubble.
- Remove the mixture from the heat and stir in the salt and vanilla.
- Pour the mixture over the popcorn, mix well and spread out onto the prepared cookie sheet to cool.
- Allow to cool for 1-2 hours, then break into pieces and package.
Notes
Leftovers
Store leftover poppycock in a container at room temperature for up to 2 weeks.
Give it As a Gift!
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Nutrition
Serving: 1cup | Calories: 268kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 176mg | Fiber: 3g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
