Fiddle Faddle And Screaming Yellow Zonkers
**Fiddle Faddle,(butter-toffee with-- almonds)**
3/4 c granulated sugar
1/4 c brown sugar
1/2 c butter,(1 stick)
1/2 c corn syrup
1/2 c water
1/2 t salt
1/2 t vanilla
1 1/3 bags plain or -natural-flavored microwave -- popcorn
1/2 c roasted almonds
**Zonkers**
1 c granulated sugar
4 T butter
1/2 c corn syrup
1/2 c water
1/2 t salt
1/2 t vanilla
1 1/3 bags butter-flavored -microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water and
salt in a large saucepan over medium heat. You're going to bring the
candy to 265-275 degrees, or what is known as the hard ball stage.
For this it's best to use a candy thermometer. If you don't have one,
don't worry. Drip the candy into a small glass of cold water. If the candy
forms a very hard yet slightly pliable ball, bingo, you're there. Watch your
mixture closely so that it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about
2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your oven
set on its lowest temperature. This will keep the popcorn hot so that the
candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the candy
over the popcorn in thin streams. Mix the popcorn so that each kernel is
coated with candy, put the popcorn back into the oven for five more minutes,
then stir once again. This will help to coat each kernel. You can repeat this
step once more if necessary to get all of the popcorn coated. Pour popcorn
onto a large sheet of wax paper to cool. Spread the popcorn out, but be
careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a tightly sealed
container, such as Tupperware. This will ensure that it stays fresh. This stuff
gets stale very quickly in moist climates if left out. Makes about 4 quarts.
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