Hawaiian Style Poppycock
2 quarts popcorn
2 cups macadamia nuts
1 cup butter or margarine
1/2 cup light corn syrup
1-1/2 cups sugar
1 teaspoon vanilla
In a buttered 5-quart container, combine popcorn and nuts. In a saucepan, combine butter, syrup, and sugar. Boil until mixture reaches 300 F on a candy thermometer. Stir in vanilla; immediately pour over popcorn, stirring lightly until mixture is evenly coated. Spread on a large sheet of foil and, using two forks, immediately separate mixture into smaller pieces. Cool and store in an airtight container. Makes about 2-1/2 quarts.
TO MAKE GLAZE IN MICROWAVE OVEN:
Combine butter, syrup, and sugar in a 2-1/2 quart glass bowl. Stirring every 3 minutes, microwave at high power for about 9 to 15 minutes, or until brittle threads form when a small amount of syrup is dropped into cold water.
