Poppycock Copycat

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 This is one of those things you should make for the holidays not after. 

This caramel popcorn recipe was given to me in about 1984 from a neighbor in Lawrencetown Nova Scotia. She was the coolest lady. She made so many things from scratch. She had chickens and goats before it was cool to have chickens and goats. 

I have tasted the popular Poppycock popcorn and although it was a long time ago, I remember thinking that this homemade version is better. Just like most things homemade, the flavors of the caramel popped in your mouth just the the popcorn kernel pops when heated. 

What you need is a way to pop popcorn pre-microwave style. You can simply use a large pot with a lid or a hot air popcorn machine. Add a thin layer of vegetable oil to the bottom of the large pot if using one and about 3/4 cup of popcorn. Put on the lid and cook on medium heat. Carefully listen to the corn pop until you don't hear popping any more. Be careful not to let the popcorn burn on the bottom of the pot. My mother used to shake the pot a bit to prevent burning and also ensure as many kernels were popped as possible

Unpopped popcorn                         3/4 cup

Peanuts                                            1 cup

Pecans                                              1 cup

Almond slices                                  3/4 cup

Cashews or any other nut               3/4 cup

Butter                                                1/2 cup

Brown Sugar                                     1 cup

Corn Syrup                                        1/3 cup

Salt                                                     1 tsp

Vanilla                                                1.5 tsp

1. Pop the popcorn which should yield about 12 cups and set aside.

2. Put all the nuts in the roasting pan in the oven and roast nuts at 350F for 10 minutes, stirring 1 time.

4 Put the butter, brown sugar, salt and corn syrup in a saucepan and boil on med for 2 minutes then add your vanilla.

5 Mix the nuts and popcorn together and drizzle the sauce on the popcorn and nuts. Bake at 350F again while mixing the whole thing 3 times within that 15 minutes. Remove from the warm pan to a bowl or cookie sheet to allow for quick cooling. Then just enjoy eating. 

This caramel popcorn is so delicious that if you give some to someone as a Christmas favor, they will want some more the following year. guaranteed! Let me know if you make any.


Rover wisdom: loyalty implies a faithfulness that is steadfast in the face of any temptation to renounce, desert, or betray. From the Miriam Webster dictionary. It may be true that only your four legged friend displays this kind of loyalty. 

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