Oh~ poppycock! chocolate-covered popcorn

Yield: 1 Batch

Ingredients:

8 c Popcorn popped
1 c Almonds

Instructions:

pecans peanuts (or ;nut mixture you prefer; ;toasted 1 c Sugar 1/2 c Light corn syrup 1/2 ts Salt 2 tb Butter 6 oz Semisweet chocolate chopped 1 ts Vanilla extract 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. Source: The Great American Chocolate Contest Cookbook Posted by Dorothy Cross From: Bcleaver