Directions:
- Preheat oven to 250 degrees.
- Place the popped corn and nuts in a large roasting pan and mix together.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, salt, and butter.
- Bring to a boil, stirring constantly. Stir in the chocolate. Continue to cook, stirring constantly, until the chocolate is completely melted and the mixture becomes very thick.
- Remove from the heat and stir in the vanilla. Pour the chocolate syrup over the popcorn and nuts in the roasting pan and stir to coat evenly.
- Bake for 1 hour, stirring occasionally. Place the hot poppycock on a large cookie sheet, lined with foil and lightly coated with a nonstick cooking spray, to cool. Store poppycock in a plastic ziploc bag.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.98 Kcal (2533 kJ) | ||
| Calories from fat | 282.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.41g | 48% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 230.95mg | 10% | |
| Potassium | 359.93mg | 8% | |
| Total Carbs | 85.79g | 29% | |
| Sugars | 57.27g | 229% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 25.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 455.56 Kcal (1907 kJ) | ||
| Calories from fat | 212.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.65g | 48% | |
|---|---|---|---|
| Cholesterol | 7.66mg | 3% | |
| Sodium | 173.91mg | 10% | |
| Potassium | 271.03mg | 8% | |
| Total Carbs | 64.6g | 29% | |
| Sugars | 43.13g | 229% | |
| Dietary Fiber | 2.49g | 13% | |
| Protein | 3.42g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.8mg | 13% | |
| Calcium | 19.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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