Crazy Crunch Aka Poppycock Recipes

Steps:

• In a large pan melt the butter.
• Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
• Remove from stove and add butter flavoring extract and soda.
• Stir in almonds, peanuts or other nuts of choice.
• In a very large pan or bowl pour caramel syrup over popcorn.
• Stir quickly to coat.
• Pour out on cookie sheets.
• Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
• Cool slightly, break apart and store when cooled completely in air tight bags or jars.

Steps:

• Pop corn and mix with nuts in a large bowl or roaster pan.
• Combine sugar, butter, and syrup in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly.
• Continue boiling for 10 to 15 minutes. Syrup will turn a light caramel color.
• Remove from heat and stir in vanilla.
• Pour over popcorn/nut mixture and stir to mix well.
• When cool, break into chunks.

Steps:

• P. 95 Complete Best of Bridge (Best of Bridge and Enjoy)

Steps:

• Mix popped popcorn and nuts on cookie sheet or in a bowl.
• Combine sugar, margarine and karo in 1 1/2 quart saucepan.
• Bring to a boil over medium heat stirring occasionally for 10-15 minutes or till mixture turns a light caramel color.
• Remove from heat.
• Stir in the vanilla.
• Pour over popcorn and nuts.
• Mix and coat well.
• Spread out to dry.
• When dry break apart.
• Store in tightly covered container.
• You can omit the nuts and add more popcorn.

Steps:

• 1. Bring butter, sugar, corn syrup and salt to a boil in saucepan, stirring constantly. Cook for 5 minutes; do not stir.
• 2. Remove from heat. Stir in vanilla and soda. Pour over popcorn and nuts in large bowl. Spread in two 9 x 13 inch baking pans. Bake for 1-1 1/2 hours, stirring every 20 minutes. Store in airtight containers.
• 3. Sometimes, we like to keep it soft and sticky and not bake it!