Don’t the names of some recipes make you smirk? This one, a mixture of popcorn, caramel and nuts, has been known for years – and especially by older generations – as Poppycock or Fiddle Faddle. Actually, after the kitchen disaster I had making my first batch this week (the popcorn burned right in the popper, I overfilled it, and I burned my first batch of nuts), I was certainly saying something a little more feisty than “Oh fiddle faddle!”
We simply call it Caramel Corn. Whatever you call it, happy face-stuffing to you!
This recipe, sent over by a friend, uses almonds and pecans, but I think it would be good with peanuts and maybe a dash of walnuts too. It was enough to make a giant popcorn bowl full.
- 1 cup sugar
- ½ cup butter
- ¼ cup light corn syrup
- 1 teaspoon vanilla
- ½ cup almonds
- ½ cup pecans
- 4 - 5 cups popped popcorn
- Place nuts on cookie sheet or roaster and toast for about 10 minutes in a 350-degree oven. Watch them closely, I burned my first batch this week!
- Spread popcorn and toasted nuts on a lightly greased baking sheet (I use spray).
- In a medium saucepan, combine sugar, butter and corn syrup. Cook on medium high heat until sugar dissolves and mixture comes to a boil.
- Remove from heat and stir in vanilla.
- Drizzle hot mixture over popcorn and nuts, trying to cover as many kernels as possible. Mix or toss to coat (tossing doesn't work for me, not my skill!)
- If the syrup mixture starts to harden, simply return the pan to the oven to soften it a bit (3 minutes or so), then remove and mix again.
- Set aside to cool, then break into chunks and store in a tightly covered container.