Fiddle Faddle & Screaming Yellow Zonkers recipe

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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.

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

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

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.

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  1. Sandra Pruett says

    I have loved screeming yellow zonkers forever I am going to try the receipee but I think it should come back everyone always boaught it out at the store. Thanks atleast for the recipee

  2. Lee-Anne says

    Fell in love with Zonkers in college and hadn’t thought of them in years. Saw a show on Food Network that reminded me of them and really started craving the taste. Went on line an found out they were no longer made, thank you for the recipe, I am going to try it tomorrow!

  3. Dennis Rupert says

    I am an “OLD” Hippy and these were great even when we wern”t all stoned.

    And the box was great to read also.

    They went well also on naked girls bodies as a smack or a could be meal.

    GOD Bless Screaming Yellow Zonkers and you for the recipe.

  4. Shirley says

    THANK YOU!!!! Have loved this for years, and have been talking about old loves and this was on the list. Thank You for having the recipe here. Now I can make some for friends for Christmas.

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