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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Fiddle Faddle & Screaming Yellow Zonkers   
    Categories: Copycat, Snacks   
         Yield: 4 Quarts   
      
   MMMMM----------------FIDDLE FADDLE, (BUTTER TOFFE---------------------   
       3/4 c  Granulated sugar   
       1/4 c  Brown sugar   
       1/2 c  Butter   
       1/2 c  Corn syrup   
       1/2 c  Water   
       1/2 ts Salt   
       1/2 ts Vanilla   
     1 1/3    Bags plain or natural   
              - flavored microwave popcorn   
       1/2 c  Roasted almonds   
      
   MMMMM--------------------------ZONKERS-------------------------------   
         1 c  Granulated sugar   
         4 tb Butter   
       1/2 c  Corn syrup   
       1/2 c  Water   
       1/2 ts Salt   
       1/2 ts Vanilla   
     1 1/3    Bags butter flavored   
              - microwave popcorn   
      
     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.   
      
     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 to 275?F, 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 qt 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 another   
     5 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.   
      
     Recipe FROM: