Diddle daddle or candied popcorn is just so sweet and yummy its hard to resist. If you need more its better to make them in batches of this size.
What you need
2 tablespoons butter
375g brown sugar
6 tablespoons water
6 cups popcorn
The process
Tightly line a baking tray with tin foil.
Melt butter over a medium heat and add the sugar and water. Stir constantly until the sugar is dissolved, bring the mixture to the boil. Cover and cook for about 3 minutes, there will be no sugar crystals on the side of the pot at this stage, do not stir.
To test that you have the right consistency, drop a little of the mixture into cold water off a spoon and it should immediately form a ball. If not, cook for another minute or 2.
Remove from the heat, add the popcorn and stir gently to coat evenly. Pour out onto a baking tray and separate when cool enough to handle.
Dig in.
Hi ,
Looking for a preservative for Marshamllows
Hi, this might help https://www.reddit.com/r/foodscience/comments/a135hn/how_to_establish_shelf_life_of_a_marshmallow_with/
Hi there
When you buy Diddle Daddle popcorn, it is little round pop corns each and every one of them. Do you know what corn, when popped will come out round like Diddle Daddle’s
Thank you
How do you make the strawberry flavour
Never had it but sounds interesting, add a little strawberry essence is all.
I tried the recipe but my caramel turned back into sugar. What did I do wrong?
You took it off the heat too early, it must really bubble and be very careful not to touch it… it is as hot as hell.
Hi there,
Would it work if one tossed in some ‘toasted’ sesame seeds, and if so, how many would one use?
BTW Thanks for excellent recipes!
Hi Heather, that sounds wonderful, perhaps better to just sprinkle them over the top once they are coated. Cheers for now G
Hi Carey, I love to hear people trying new things, and thanks for the tips. I’ll try putting the popcorn on a tray, just cant bear to waste any of this sticky heaven…
Hi Graham, I tried this recipe this week and used treacle sugar instead – made the diddle daddle a bit “brown” so not such a good idea, however, trying my luck at recipes as is common for me to do, I added a few drops of lemon essence to the boiling sugar, and although a bit dark – it is soo delicious. I would also recommend that you place the popped corn on your lined tray and then pour over the boiling syrup. Hope this encourages others to try this recipe.
Keep them coming – they’re wonderful.
Carey