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Fiddle Faddle
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Screaming Yellow Zonkers
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I know the most popular candy corn out there
is Cracker Jack, but my favorite has always been
Screaming Yellow Zonkers and Fiddle Fiddle from Lincoln
Snacks Company. Fiddle Faddle is butter toffee-coated
popcorn with almonds thrown in. Screaming Yellow Zonkers
(you gotta love the name) is similar, but without the
almonds. The secret to the yellow coloring of the
Zonkers: buttered popcorn.
Fiddle Faddle (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon 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. (http://www.topsecretrecipes.com)
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