Recipe

Screaming Yellow Zonkers Recipe

	Grizzlybear / All my dishes 1 year, 8 months ago carful now you might show you age if you remember these......Heck i old anyway so it don't matter.....but back in the 70's when i would get the munchies.....haha.....had little money so i made my version of the famous popcorn treets....here they are Prep:30m Cook:25m Servings:4	Grizzlybear
	popcorn

Does this look good? Yeah! / Nope

Fans

quaziefly

Ingredients

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 (I like pecans)

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

Directions

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.

TIP’S: Over medium heat cook butter, sugar, water, salt mixture until boiling. When mixture boils, stop stiring. Cook for 5 minutes. Stir in 1/4 t baking soda and vanilla. Pour mixture over popcorn, gently stir the popcorn and hot mixture so all the popcorn is coated .Put pan in oven, and turn to 300 degrees. Bake 15 minutes. Stir mixture one more time and continue baking 5 to 10 minutes. Remove from oven and cool.

After making the Fiddle-Faddle I poured the leftover caramel mix on a sheet of waxed paper so I could wash the pan. After it cooled I took a bite and bingo! Pour some melted chocolate on top of this and you have a HEATH BAR.

Happy Munchen to you all

Griz

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