Recipe Card

*FIDDLE FADDLE*
Source: Dotti's Place
Ingredients	Instructions
¾ cup sugar ¼ cup brown sugar ½ cup (1 stick) butter ½ cup corn syrup ½ cup water ½ teaspoon salt ½ teaspoon vanilla ¾ cup corn kernels ½ cup roasted almonds	1. Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring this sugar mixture to 265° to 275° 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 sugar mixture 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 sugar mixture cooks, pop the kernels into popcorn and spread popcorn 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. Remove 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. Add the roasted almonds and stir again. Pour popcorn mixture onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it will be 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 snack mix gets stale very quickly in moist climates if left uncovered. Yield: Makes about 4 quarts.

FIDDLE FADDLE

Source: Dotti's Place

Ingredients

Instructions

¾ cup sugar

¼ cup brown sugar

½ cup (1 stick) butter

½ cup corn syrup

½ cup water

½ teaspoon salt

½ teaspoon vanilla

¾ cup corn kernels

½ cup roasted almonds

1. Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring this sugar mixture to 265° to 275° 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 sugar mixture 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 sugar mixture cooks, pop the kernels into popcorn and spread popcorn 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. Remove 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. Add the roasted almonds and stir again. Pour popcorn mixture onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it will be 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 snack mix gets stale very quickly in moist climates if left uncovered.

Yield: Makes about 4 quarts.