This Fiddle Faddle Recipe is very impressive! The chewy yet crunchy caramel coating complements the light texture and salty flavor of the popcorn. It’s one of my favorite sweet and buttery snacks to enjoy. Now, I can make it myself whenever I want. It’s a lot like a homemade Crunch and Munch recipe which is also similar to Fiddle Faddle!
Fiddle Faddle popcorn has a lot of uses, too! It’s great as a standalone treat or part of a party spread, like a charcuterie. I love making it when I have company as a thoughtful treat for guests to munch on.
If you like popcorn treat recipes, you will love cinnamon sugar popcorn, reminiscent of churros, and my muddy buddy popcorn.
⭐️⭐️⭐️⭐️⭐️ Star Reader Review
"Oh my goodness this was AMAZING!! best recipe I've ever tried. Turned out perfectly and between the kids, my husband, and I - it was gone in one sitting! Perfect amount. It felt like I was eating popcorn from a fancy popcorn store ! 🙂"
-Susan
Jump to:
Why You’ll Love This Recipe
- It’s budget-friendly: This recipe doesn’t cost a lot to make, so it’s great if you have a tight budget. I love affordable homemade snacks!
- It’s easy to make: It’s not complicated, either. It feels fancy, but I promise the directions are easy to follow.
- It’s great to customize: There are several ways you can change up elements in this Fiddle Faddle recipe to make it more your own.
Ingredients
All the components of this recipe are common kitchen staples that you can find at any local grocery store. It makes this homemade treat possible any time!
- Popcorn: Use any brand of popcorn you want! Pop it yourself or use the microwave variety; it doesn’t matter.
- Brown sugar: I like to use this to sweeten the caramel coating. It has depth and molasses notes that add better flavor than white granulated sugar.
- Butter: Unsalted butter is better for this recipe, so the saltiness doesn’t completely overpower the sweetness.
- Corn syrup: This helps the coating to set and stick to the popcorn while also preventing the sugar from crystallizing or becoming grainy.
- Baking soda: This is the key to perfect caramel corn. It makes the caramel light and less sticky and keeps it from getting too hard.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Apple cinnamon caramel popcorn: Add a dash of apple pie spice and cinnamon to the caramel to give it warm flavors.
- Chocolate caramel popcorn: Drizzle the caramel popcorn with melted chocolate for a fun presentation and extra richness.
- Caramel nut popcorn: Add chopped peanuts, pecans, or almonds for a nice crunch!
How to Make Fiddle Faddle
Here are the instructions needed to make this fiddle faddle recipe. It takes a little bit of time to come together, but it’s worth it! Line a baking sheet with parchment or a silicone mat to prevent the popcorn from sticking.
Step 1: Melt the butter. Add your sticks of butter to a saucepan over medium heat and allow them a couple of minutes to melt.
Step 2: Add sugar, salt, and corn syrup. Add the brown sugar, salt, and corn syrup. Give it a good stir and let the mixture cook for about 10 minutes or until it starts to boil.
Step 3: Add vanilla and baking soda. Let it boil for two minutes before you remove it from the heat and stir in the vanilla extract and baking soda. The caramel will turn a light brown color.
Step 4: Coat the popcorn. Pour it over the popcorn and gently toss it to coat all the pieces.
Step 5: Spread on the pan and bake it. Pour the popcorn onto the prepared pan and spread it out. Stick it in the oven for 45 minutes, stirring the popcorn every 12 minutes and breaking up clumps.
Step 6: Break it up and serve. Let it cool and dry for a few minutes. Finally, break up any other clumps you find and enjoy! Serve it up on a snack tray with some spicy candy pecans and muddy buddy pretzels!
Recipe Tips
- Watch for unpopped kernels: After the popcorn is popped, remove any unpopped kernels. They will be harder to see and avoid once you add the caramel mixture.
- Cool completely before storing: Allow the Fiddle Faddle popcorn plenty of time to cool before you put it away. This ensures that it dries and sets properly.
- Use real butter: A substitute like margarine isn’t going to work in this recipe! It has a lot of water in it, which will make your caramel separate.
- Storing: Store leftovers of this Fiddle Faddle recipe in an airtight container at room temperature for up to a week. Place it in a freezer bag and freeze it for up to 2 months.
If you love recipes like this Fiddle Faddle snack, you may also enjoy this homemade caramel Chex mix or try these Toffee Crunch Popcorn Bars!
Serving Suggestions
- Use the Fiddle Faddle as a garnish for caramel cupcakes or even an ice cream sandwich cake to enhance those desserts.
- Enjoy a hot beverage like caramel mocha coffee with a similar flavor profile to complement the popcorn.
Recipe FAQs
I recommend using fresh popcorn because store-bought popped popcorn tends to be very soft and often flavored. It won’t be as crunchy as freshly popped.
Keep it low and slow! Raising it will increase the risk of burning the caramel in the oven.
Bake it a little longer! Start with 5-10 minutes and slowly increase the baking time until you reach your desired texture.
More Delicious Caramel Dessert Recipes
Do you like caramel recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
The Best Caramel Popcorn Video
Fiddle Faddle Recipe
Equipment
- saucepan or skillet
Ingredients
- 8 cups popped popcorn
- 2 cups brown sugar
- 1 cup unsalted butter or 2 sticks
- ½ cup corn syrup clear
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
Instructions
- First, measure out all of your ingredients, including the popped popcorn, and get out your equipment, including a timer.
- Prepare your large rimmed baking sheet with a silpat liner or tinfoil coated in cooking spray. Preheat your oven to 200 degrees.
- In a large pot or skillet, over medium heat, melt butter.
- Once melted, add corn syrup, brown sugar, and salt, stirring frequently. Keep stirring until mixture starts to boil, around 10 minutes or so.
- As soon as mixture begins to boil set your timer for two minutes exactly and stir until your timer goes off. Remove mixture from heat immediately, and stir in baking soda and vanilla. Mixture will turn a light caramel color and expand as I mentioned. Keep stirring until the color is uniform and the texture is smooth.
- If you are adding anything to your popcorn like peanuts or pretzels, add it now.
- Pour caramel all over your popcorn in your large bowl, and turn gently until all of your popcorn is fully coated.
- Pour out onto your prepared baking sheet and spread out popcorn as much as possible.
- Bake for 45 minutes, stirring your popcorn every 12 minutes, breaking up any clumps as best you can, until done. I like to adjust the popcorn three times while baking for the best results!
- Allow dry popcorn to cool and continue to break up the pieces or clumps that remain stuck together.
Notes
- Don’t buy pre-popped popcorn for this recipe, as the caramel makes it soft and mushy rather than crunchy.
- Store your homemade Fiddle Faddle in an airtight container for up to 1 week on the counter.
- Bake the popcorn longer to make it even crunchier. I recommend starting with 5-10 minutes and increasing the time as needed.
Nutrition
This post was originally published January 2020. It has been updated for content and images.
Les says
Awesome. Best caramel popcorn I’ve ever made. Thanks for this amazing recipe. It’s a keeper 💕
Karin and Ken says
I’m so happy you enjoyed it! Easy and delicious! Enjoy the rest of your day. Karin
Sara and Mike says
I love this homemade caramel popcorn. I am going to make extra for the kiddies for movie night. They would love it for sure. So easy to make. I recommend making a double batch too. There just isn’t enough lol I suspect there will never be enough. This popcorn is so good.
Karin and Ken says
Sounds like a great plan! I haven’t met anyone who didn’t love this popcorn. I wish I could eat it more than we do! Take care. Karin
Carol says
This is my Second request for this information. Do you recommend using light or dark brown sugar in this recipe? A reply will be most appreciated! Thank you!
Karin and Ken says
I apologize for my delay in responding. My husband hasn’t been well. Regardless use light brown sugar with this recipe for best results. Hopefully you enjoy it as much as we do! All the best. Karin
Kitty says
What can I use instead of corn syrup?
I have creamed honey, but not sure what else could work or be similar enough… any suggestions (including amount that I should use) would be greatly appreciate! ^-^
Karin and Ken says
I apologize because I have been in hospital and when that happens nothing gets done! I have never tried it but you can use equal amounts of honey, light molasses, agave nectar or brown rice syrup and be happy with the results. If you try it please let me know what you thought of the recipe. I would LOVE to hear! Take care and all the best. Karin
Lorna Radke says
OMG. Only skinny people should eat this. BUT more economical than shopping the junk food aisle. For sure ... make a batch and share small portions in paper bags. My own advice... I will do this!
Karin and Ken says
I’m sure you’ll be glad you did! I can’t wait to hear what you think! Hopefully you enjoy it as much as we do! All the best. Karin
Lorraine says
Omg!! This recipe is delish!!
Thank you for ALL the helpful hints...made things sooo easy!!
I will cook it a little longer than 45minutes next time ...yumm❤
Karin and Ken says
So glad to hear you enjoyed it! I love this popcorn way too much myself! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and be well. Karin
Corinne says
Gave this recipe a try and it turned out great. This will be a standard for my Christmas repertoire from now on. Easy peasy recipe, no thermometer or cold water test needed. All the popcorn is thoroughly coated with delicious caramel. I used salted peanuts.
Karin and Ken says
You made my day! Thank you for your kind words! So happy you enjoyed it! Glad you used peanuts as they are a great addition. Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Dennis McGovern says
I have been making this caramel corn for years. My daughter calls it "Grandpas crackcorn". It is very addictive. I also add about a cup of pecans to it.
Karin and Ken says
Pecans are such a wonderful addition! Now every time I add pecans I will remember we are eating grandpa's crackcorn! Too funny and I can't thank you enough for sharing your story. I shall not forget it! All the best. Karin
Susan says
Oh my goodness this was AMAZING!! best recipe I've ever tried. Turned out perfectly and between the kids, my husband, and I - it was gone in one sitting! Perfect amount. It felt like I was eating popcorn from a fancy popcorn store ! 🙂
Karin and Ken says
You made my day! I’m so glad you all loved this recipe! I can’t get enough of it myself! I can’t thank you enough for taking the time to let me know! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best! Karin
Karin says
Instead of timing everything, can I use a candy thermometer? It seems easier that guessing with the time. If so, what temp? Thanks.
Karin and Ken says
You gave me the best excuse ever to make a batch of this fabulous popcorn! After using a candy thermometer the ideal caramel temperature is 280 degrees! I can’t thank you enough for taking the time ask your question and I apologize for the delay in my response! Take care and enjoy this popcorn! It is delicious! All the best. Karin
Marg says
Loved the portion size just perfect for my wife and I this popcorn is phenomenal and you can’t go wrong with this recipe It’s a keeper
Karin and Ken says
Glad to hear you enjoyed it as much as we do! I love this recipe myself and am glad I’m not the only one! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Mandy says
Yummy I had to make another batch because I ate most of the first batch myself waiting If was so good thank you for the recipe
Mark says
This really is the best popcorn I have ever had Thank you
Karin and Ken says
You are very welcome and I am so happy you liked this recipe too! Maybe you will find some other recipes on this site that you want to try as well. Enjoy your day! Karin
Willa says
Amazing popcorn next time I’m making it with your chocolate popcorn too That will be even better Great recipes Thank you.
Karin and Ken says
As always you are most welcome! That chocolate popcorn is amazing too with or without the cake mix! I hope you enjoy it as much as we do. Take care and be well. Karin
Marilee says
How many servings does this make?
Karin and Ken says
This recipe calls for 8 cups of popcorn. Depending on the age and appetite of the people eating it you are looking at serving 2-4 adults. The problem is this popcorn is so addictive we always end up eating too much!i usually make a double batch and it will easily serve 4 adults in an evening with my son grabbing a handful or two. Hope this helps! Take care and all the best. Karin
Laurel Adams says
I let it sit for a while and it dried up perfectly. It is amazing! My husband just asked me if we could freeze it cause he's afraid we will eat it all! haha
Karin and Ken says
Im so happy to hear that everything worked out after all! I love this recipe and make it all the time. Too often to be honest. I can’t thank you enough for taking the time to let me know! I just exhaled! There won’t be time to put it in the freezer! Lol Take care and enjoy your day! Karin