Mountain Crunch Poppycock

Poppycock is a yummy snack of caramel, popcorn, cashews, almonds, and chocolate – my favorite food groups. I knew of this delicacy while growing up as something called Poppycock, which years ago was a gourmet treat that came in a tall tin. Harry & David’s has since created their own version, Moose Munch, which you will find in gourmet food gift baskets. It is just so good. Lots of popcorn companies make it now - and so can you!

It is easy to make, but there are a few steps. It can be kept for some time in a good airtight container. I recommend one with a padlock on it so you don’t eat it all at once. I am not kidding. Also, if you know me, you know I love chocolate. But I don’t think you need as much chocolate as many recipes call for. I cannot believe I am saying this, but in this rare instance, a bit less chocolate is better. Less is more.

This makes for a great gift to bag up at the holidays. Or a cookie tin filled with Poppycock is a great hostess gift for a winter ski lodge weekend. Enjoy!

Ingredients

• 12 cups popped plain popcorn

• 1 cup (8 ounces) unsalted butter

• 2 cups light brown sugar, packed

• 1/2 cup light corn syrup

• 1 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon pure vanilla extract

• 1 1/2 cups whole raw almonds

• 1 1/2 cups whole raw cashews

• 1 (12-ounce) bag milk chocolate chips

Preparation

• Either make popcorn - I like to use my Whirley Popper - or buy unsalted, unflavored popcorn.

• Place the popcorn in a large roasting pan in one layer. Alternately, you can use two 9 x 13-inch pans. Set aside while preparing the caramel coating.

Caramel Coating

• Melt the butter in a large heavy saucepan over low heat. Stir in the brown sugar, corn syrup, and salt.

• Bring the butter mixture to a boil, stirring constantly. Insert a candy thermometer into the pan, without the tip touching the bottom of the pan. Boil the mixture slowly, without stirring, until the temperature reaches the soft crack stage, about 285° F. Watch thermometer temperature carefully – it can take 15 to 30 minutes. Meanwhile, preheat the oven to 250° F.

• When the temperature of the mixture is reached, immediately remove from the heat and stir in the baking soda and vanilla. This will cause the mixture to briefly foam up.

Back to the Popcorn

• Immediately pour evenly over the popped corn in the roasting pan.

• Using two rubber spatulas, quickly mix to coat all the popcorn. Spread the coated popcorn evenly in the pan. Bake at 250° F for 15 minutes, remove from the oven and stir well. Return to oven for another 15 minutes.

• Remove the pan from the oven and stir in the almonds and cashews. Bake for 30 minutes more, stirring every 10 minutes.

• Turn the caramel corn out onto non-stick foil or parchment-lined baking sheets in a single layer. Cool completely, then break apart to separate any pieces that have stuck together.

If you are not a chocolate fan – you can stop here! Add a little sea salt and you are done!

Chocoholics Proceed

• Melt the chocolate chips. I avoid the microwave for this – a double boiler approach and a low flame is best. But if you choose the microwave route, don’t over cook because the chocolate will harden up, or seize, and it turns to clay and it is game over. Microwave chocolate in microwave-safe bowl for 30 seconds at a time, and stir at each 30 second interval.

• Drizzle the melted chocolate over the cooled caramel corn. Use discretion… don’t use all 12 ounces of melted chocolate. Less is more here.

• Cool the Mountain Crunch Poppycock completely before storing.

• Store in airtight containers or wrap up in cellophane bags for gifts.