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Floyd's Fiddle Faddle Recipe

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This recipe for Floyd's Fiddle Faddle, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Witvoet
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 c. popped corn (or 1 bag microwave popcorn)
1/2 c. butter
1/2 c. pecan halves
1/2 c. firmly packed brown sugar
1-3oz. pkg. sliced almonds
1/2 tsp. salt (1 tsp. for unsalted popcorn)

Directions:
Directions:
Place popped popcorn in large bowl and set aside. Place pecans and almonds on a cookie sheet and bake in a 350 oven for 10 minutes to make crisp. In sauce pan combine sugar, butter and salt--melt but do not boil. Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn. Pour the butter mixture over the popcorn mixture, and stir with a large spoon until well coated. Spread out as thinly as possible onto a lightly greased cookie sheet and return to the oven for 10 minutes. Remove from the oven and cool slightly. Remove from the pan with a spatula. It will continue to get crisp as it cools. Serve within a few hours, as it does not keep well.

Personal Notes:
Personal Notes:
I got this recipe out of "Aunt Bea's Mayberry Cookbook" that Bobbi found for me at a garage sale for a quarter. It's no secret my obsession with the Andy Griffith Show. Anyway...this is sooo easy, sooo quick, and sooo good!

 

 

 

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