Homemade Fiddle Faddle
Satisfy your sweet and salty snack cravings with this irresistible Homemade Fiddle Faddle! Made with freshly popped popcorn, crunchy salted peanuts, and a luscious caramel coating, this recipe is the ultimate treat for movie nights, parties, or gifting. The rich caramel is perfectly balanced with a touch of vanilla and a hint of salt, giving each bite a delightful complexity. With just 15 minutes of prep and a quick bake time, this easy-to-make gourmet snack is a fun, nostalgic twist on a classic favorite. Whether you're indulging with family or sharing with friends, this crunchy, buttery concoction will have everyone reaching for more. Perfect for popcorn lovers and caramel enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup salted peanuts
- 1/4 teaspoon salt
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the popcorn kernels and cover the pot with a lid.
Shake the pot occasionally to prevent burning, and remove from heat once the popping slows to 1-2 pops per second. Transfer popcorn to a large mixing bowl, ensuring unpopped kernels are discarded.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, then let it cook without stirring for 4-5 minutes.
Remove the caramel mixture from the heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up slightly.
Pour the caramel sauce evenly over the popcorn. Add the peanuts to the bowl and gently toss everything together with a spatula until the popcorn and peanuts are evenly coated.
Spread the coated popcorn and peanuts onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 15 minutes. Remove from the oven, stir gently, then bake for another 10 minutes.
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel coating will harden as it cools.
Once cool, break the Fiddle Faddle into bite-sized clusters and store in an airtight container for up to 1 week. Enjoy!
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 39.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 251.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
