Welcome to the Naughty and Nice Blog Hop, which runs from December 11 to December 16, 2013. All the rules and how the hop will work are listed on the Safari Heat site. Just follow the link below.
Are you naughty or nice? Does it matter? No! Because multiple prizes will be given out randomly each day. Just follow these steps:
1. Subscribe to my Newsletter and be eligible to win 1 of 5 free copies of my books (winner’s choice).
2. There are four ways you can get extra entries into the grand prize giveaway, a Kindle Fire HDX 7″ loaded with ebooks:
a) leave a comment (as per the Comment Example below) and tell me whether you like your reading material Naughty or Nice;
b) follow my blog (email and RSS feed links are in the top righthand sidebar);
c) follow my Facebook page;
d) follow me on Twitter.
So to be eligible for the grand prize giveaway, make sure you leave a comment with the following info:
Name: Carey Abbott
Email: Comment: Great Post
Country You Live In: United States
NOTE: If you do all of these things, you will get four entries into the grand prize draw, however please note that you are not required to do any of them. After the hop, reader info will be collected from each site and those entries with the correct info (see Comment Example above) will be entered into the grand prize draw. For prizes that need to be shipped, winners must live in the US or Canada. However, to win one of the many ebooks, you can live anywhere in the world.
3. Finally, to keep hopping, follow the link below.
And now, whether you’re naughty or nice, I’d like to share my family’s favorite Christmas treat with you.
Sheila’s Poppycock Recipe
1 cup pecan halves
1 cup whole un-blanched almonds
8 cups popped popcorn
1 1/3 cup brown sugar
1 cup margarine
1/2 cup golden corn syrup
1/2 tsp. cream of tartar
1/2 tsp. soda
1 tsp. vanilla
Heat oven to 300 degrees. Spread pecans and almonds on an ungreased cookie sheet and toast lightly. In a very large unbuttered bowl, mix nuts and popcorn together.
In a small heavy saucepan, combine the brown sugar, margarine, corn syrup and cream of tartar. Cook, stirring constantly, until the mixture forms a soft ball when dropped into cold water, approximately four minutes. Note: if you like your poppycock less chewy, then cook until the mixture forms a hard ball when dropped into cold water, approximately five minutes.
Remove from stove and stir in the soda and vanilla. Be careful because the addition of the soda makes the mixture foam up.
Pour over the popcorn and nut mix. With a wooden spoon, stir until evenly coated. Leave in bowl until the poppycock is partially cooled but make sure you stir it once in a while to keep the mixture from forming into one hard ball.
When the popcorn and nuts have cooled some, dump it on to the countertop or on large cookie sheets and continue to stir occasionally until fully cooled. I usually leave it out overnight and every time I walk by, I stir it to break it apart. Someone will no doubt sneak a piece or two but that’s okay because it’s easy to make a second batch.
This makes a wonderful Christmas gift. I like to put it into jars and tins to give to family and friends. Enjoy and happy holidays!