Fiddle Faddle Recipe

A hand picking up some fiddle faddle from a bowl.

5 from 12 votes

This Fiddle Faddle Recipe is an easy, sweet, and salty treat. If you love caramel popcorn, you have to try this crunchy snack for your next sweet craving.

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 345kcal

Author: Karin and Ken

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.

Video

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