Fiddle Faddle & Screaming Yellow Zonkers

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
1/3 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/3 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave 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
265-275 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.


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