| 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 <Gr8seeksM8@aol.com> on Jan 23, 1998
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