Planters Fat-Free Fiddle Faddle
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Planters Fat-Free Fiddle Faddle

Score: 5.00. Votes: 1
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For many years now, the monocled Mr. Peanut has been Planters nutty pitchman. The character was created in 1916 by a Virginia schoolboy, Anthony Gentile, who won $5 in a contest for drawing a "little peanut person." A commercial artist later added the top hat, cane, and monocle to make Mr. Peanut the stuffy socialite that he is today. But the character has not always been in the limelight. Planters adman Bill McDonough says, "Though Mr. Peanut has always been identified with the brand, over the years he has been dialed up or down to different degrees." In 1999, the company dialed up the polite-and-proper legume to capitalize on nostalgia for the older folks and the young buyers' craving for retro chic.

Even though we think of Planters as the "nut company" you won't find a single nut, with or without monocle, in the fat-free version of Planters popular Fiddle Faddle. All you need to whip together this clone is a good low-fat microwave popcorn and a few other common ingredients. This recipe requires your microwave to help coat the popcorn with a thin, crunchy coating of the tasty candy mixture. Even though there is a small amount of fat in the recipe, it still comes out to less than 1 gram of fat per serving, so the final product can be called "fat-free."

Check out some of our other clones for Cracker JackPoppycockScreaming Yellow Zonkers, and Crunch N' Munch

Nutrition Facts
Serving size–1 cup
Total servings–12
Calories per serving–114
Fat per serving–0g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 1 teaspoon vegetable oil
  • 1/2 cup light corn syrup
  • 3/4 cup light brown sugar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 bag 94% fat-free microwave popcorn
  • 1/2 cup roasted almonds, or peanuts (optional)
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    • Instructions

      1. Combine the oil, corn syrup, brown sugar, water, and salt in a small saucepan over medium heat. Stir while bringing the mixture to a boil, then use a candy thermometer to bring the mixture to 300 degrees F (also known as the hard crack stage).

      2. When the candy reaches about 275 degrees F, start cooking the popcorn by following the directions on the package. You want to time it so that the popcorn is done at approximately the same time as the candy. This way, the popcorn will be hot when you pour the candy over it.

      3. When the candy has reached the right temperature, add the vanilla, then remove it from the heat. Pour the hot popcorn (and nuts if desired) into a large plastic or glass bowl and quickly pour the candy over the top. Stir the popcorn so that the candy coats all of the pieces. To better help the candy coat the popcorn, place the bowl into the microwave and zap it for about 30 seconds on high. Stir the popcorn, and then, if necessary, microwave it for another 30 seconds. Stir it once more. By this time, the popcorn should be very well coated with a thin layer of the candy.

      4. Quickly pour the popcorn out onto wax paper and spread it around to cool.

      5. When the candy is cool, break it into bite-size pieces. Store it in a sealed container.

      Makes 12 cups.

Average rating:

Score: 5.00. Votes: 1
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Oct 23, 2005, 22:00

This was absolutely the best! Going to make a double batch the next time...

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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