POPPYCOCK 1 cup butter 2 cups sugar 1/2 cup corn syrup 1 tsp salt 1 tsp vanilla 1/2 tsp soda 5 qts popped corn 3 (2 3/4 oz) pkgs almonds 2 (6 oz) pkgs pecan halves Combine butter, sugar, syrup and salt in a heavy saucepan; bring to a boil,, stirring constantly. Boil without stirring for 5 minutes; remove from heat; stir in vanilla and baking soda. Pour mixture over popcorn and nuts; quickly stir until well coated. Pour into two 9x13 pans. Bake a 250 degrees until dry—about 60 to 90 minutes, stirring every 20 minutes. Remove from oven; spread apart if necessary. Store in airtight container.
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