BILLS20086
4 cup popped popcorn
2 cup hexagon shaped corn & rice cereal
1 cup mixed nuts
1/2 cup brown sugar, packed
1/4 cup butter or margarine
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp baking soda
Directions
In large microwave-safe bowl, combine popcorn, cereal and nuts. In
4-cup measuring cup, combine butter, brown sugar, corn syrup and
salt. Microwave on HIGH for 1-1/2 minutes; stir. Microwave on HIGH
for 45 seconds to 2 minutes until mixture comes to a rolling boil.
Stir in vanilla and baking soda. Mixture will become foamy. Pour over
popcorn mix; toss to coat. Spread half of mix evenly in 12x8" dish.
Microwave on HIGH for 2-3 minutes or until popcorn is evenly coated
and glazed, stirring every minute. Spread on foil to cool. Popcorn
will become crisp as it cools. Using same dish, repeat with remaining
popcorn. Allow mixture to dry for 2 hours. Store in tightly covered
container.
Servings: 7 cups
Microwave Crunchy Caramel Corn * Recipe brought to you by Recipe Ideas
Categories: Candy; Corn; Dessert; Microwave
The History of Recipes
Food historians have traced the existence of recipes back into antiquity, at least as far into history as the Egyptians, and maybe even further. In practice though, mostly, these old records were just very basic pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also tells us how the cooks of his times made use of many different spices and herbs, including a few you will know such as basil, rue and parsley. As our culinary historical trip moves on a few more years there are some recipe books from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is popular today, but rather descriptions of the types of meals on the menues of the rich and powerful of that period. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new tastes prompted an outbreak in manuscripts on cooking, many of which are now in academic collections. The introduction of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Microwave Crunchy Caramel Corn _ recipe.
