Honey Caramel Corn a.k.a. Fay’s Fiddle Faddle
By: Fay Jarrett
□ 1 cup honey
□ 1 cup unsalted butter
□ 1 cup dark brown sugar (gives a darker color)
□ ½ teaspoon salt
□ 1 teaspoon vanilla (I use Mexican vanilla for a stronger flavor)
□ ½ teaspoon baking soda
□ 8 quarts puffed hollis (I prefer Snyder’s brand)
Melt butter in a large sauce pan.
Stir in brown sugar, honey and salt.
Reduce heat to medium (low boil) for five minutes.
Remove from stove.
Add baking soda and vanilla. Mixture will get very puffy.
Place puffed corn in a large baking pan or roaster.
Pour caramel mixture over the puffed corn and stir together.
Bake in over at 250°F for one hour. Stir every 15 minutes.
Cool on cookie sheets with wax paper.
Once cooled, store in airtight containers.
This recipe can be doubled. Makes great gifts for the Holidays! Enjoy!
Merry Christmas from everyone here at Bee Culture!