Poppycock - Caramel Popcorn and Nuts

• 1 cup pecan halves
• 1 cup almonds
• 10 cup popped popcorn
• 1 1/3 cup brown sugar
• 1 cup butter
• 1/2 cup corn syrup
• 1/2 tsp cream of tartar
• 1 tsp rum flavoring
• 1/4 tsp salt
• 1/2 tsp baking soda

1. Heat oven to 300F.
2. Spread almonds and pecans on cookie sheet and toast lightly (about 15 min).
3. Once nuts have cooled, mix with popped popcorn in VERY large buttered bowl.
4. Combine sugar, butter, corn syrup and cream of tartar in a heavy saucepan (this mixture will expand 2-3 times larger one you add the final ingredient so make sure your pan is big enough).
5. Cook mixture slowly on medium heat until it forms a hard ball when dropped in cold water (252F on candy thermometer).
6. Remove from heat, quickly stir in salt, rum flavoring and baking soda.
7. WARNING: This is like napalm and it sticks to skin until thoroughly burned; it will quickly start expanding when soda is added.
8. Pour the napalm candy over popcorn and nuts, mixing with two buttered forks until popcorn and nuts are fully coated.
9. Do this as quickly as possible because everything will harden once removed from heat.
10. Spread the gooey popcorn mixture evenly over buttered cookie sheet and let it cool.
11. Enjoy!
12. Tips: use wood or metal utensils only!
13. Silicone or plastic will melt in the napalm candy (as will most thermometers that are not designed for candy).
14. I find that the popcorn sticks to the candy easier than the nuts, so I typically mix the nuts into the candy just before pouring over the popcorn.
15. If you like it more brittle and less chewy, try baking the completed poppycock mixture @275F for 15-20 minutes.

pecan halves, almonds, popcorn, brown sugar, butter, corn syrup, cream of tartar, salt, baking soda

Taken from cookpad.com/us/recipes/363656-poppycock-caramel-popcorn-and-nuts (may not work)