Fiddle Faddle And Screaming Yellow Zonkers

The theological roots of this concept of “vocation” are found in the biblical doctrine of creation and divine sovereignty. We are by God’s creative decree shaped in His image and thus designed to reflect in all our endeavors the purposeful activity of God Himself. All Christians, therefore, should ideally embrace their “work”, however secular and uneventful it may appear, as a calling of God, a responsibility for which they have been uniquely endowed that is designed in its own way to glorify God. One’s “job” or “career” or “occupation” thus has a meaning beyond mere personal fulfillment. “Ministry” is therefore not what the majority of Christians perform as “a discretionary time activity – something done with the few hours that can be squeezed out of the week’s schedule after working, sleeping, homemaking, neighbouring, washing and doing the chores” (Stevens, The Other Six Days, 132). It is, rather, all of life when discharged in faith.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Secret, Top	1	Servings

INGREDIENTS

3/4	c	Granulated sugar
1/4	c	Brown sugar
1/2		Cup, 1 stick butter
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
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

INSTRUCTIONS

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. 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. When your candy has reached the hard ball stage, add the
vanilla. 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.  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.  Notes from the Author [Tod Wilbur]: 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. Posted to MC-Recipe Digest V1 #1033
by  Gr8seeksM8 <[email protected]> on Jan 23, 1998

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