Poppycock

Poppycock

3  Quarts  Popped Popcorn, unbuttered, unsalted

2/3  Cup  Sliced Almonds

1/3  Cup  Wide Ribbon Coconut  (I like Bob's Red Mill brand, it is the easiest to find--in the baking aisle)

1  Cup  Butter

1  Cup  Sugar

1/4  Cup  Karo

1/4  teaspoon  Salt

1   teaspoon  Vanilla

Mix popped Popcorn, Almonds and Coconut; set aside.  In a 2-quart saucepan, cook the Butter, Sugar, and Karo until a light golden brown.  Remove from heat and stir in Salt and Vanilla.  Pour over the Popcorn mixture, stirring well to coat.  Turn out in a single layer onto waxed paper or parchment paper.  Let dry until set.  Makes 3 quarts.

This is a fun {read: yummy} variation to Caramel Corn.  I especially like the fact that you don't need to bake this for an hour or more, stirring every fifteen minutes--that can really try my patience!  You may find, like me, that you'll need to double this recipe.  If you do, here's a tip on what to mix it in:  use a CLEAN paper grocery bag!  Mix the Popcorn, Almonds, and Coconut in the bag; pour the Butter mixture over it and stir it well.  You can even fold the top closed and shake it well to help distribute the syrup mixture.  Best part of all?  Throwing the bag--and all the mess--away!

"Love not the world,

neither the things that are in the world.
If any man love the world,

the love of the Father is not in him.

And the world passeth away..

but he that doeth the will of God abideth forever."

1 John 2:15 & 17

        Seasoned With Love, page 19