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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fiddle Faddle PopCorn Recipe

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This recipe for Fiddle Faddle PopCorn is from Treasured family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup sugar
⅔ cup light corn syrup
2 sticks butter
1 teaspoon vanilla
5 quarts popcorn, popped
Optional 1 cup nuts (pecans or peanuts)

Bring to boil butter, sugar and corn syrup. Boil 3 minutes stirring constantly. Remove from heat add vanilla. Pour over Popped Corn in large bowl or cookie sheet. Optional add nuts and stir.
If you want glaze on popcorn to be crunchy place popcorn mixture on cookie sheet and bake in 250 oven for 1 hour. Stir every 15 minutes.




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