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Forgotten how good 'fair' food can be
Nutty Funnel Cakes 3/4 c sifted powd e red sugar 1 tsp ground cinnamon 2/3 c pecan pieces 2 1/2 c self rising flour 1/4 c sugar 1 2/3 c milk 2 eggs 1/2 tsp almond flavoring vegetable oil Combine and set aside, cinnamon and powdered sugar. With knife blade in food processor, add pecans and process until finely chopped. Add flour, sugar, milk, eggs and flavoring; process until smooth.
Pour oil to at least 1/2 " in a large skillet and heat to 375 degrees. Cover bottom opening of funnel with finger. Pour 1/4 c batter into funnel and hold funnel over skillet. Remove finger from funnel end to release batter into hot oil, moving funnel in a slow circle. Fry each cake 1 minute or until edges are brown then turn and fry next side. Drain on paper towel and sprinkle with powdered mixture. Serve immediately.
Combine popped corn and nuts in a large roasting pan. Melt butter in a large saucepan; stir in sugars, corn syrup, and salt. Bring to a boil; boil 5 minutes (about 244 degrees). Remove from heat and stir in soda. Pour sugar mixture over popped corn and nuts; stir well. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool before serving.
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