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
Experts have traced the existance of recipes far back into distant history, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of clay 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 having made those who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, we find two recipe books from the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas led to a surge in cookery books, most of which are now in private libraries. During the succeeding few centuries, the powerful and wealthy competed to serve up the best banquets, and because of this the best chefs and their recipe collections increased in prestige. However, it was during the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording popular recipes of the day. By the arrival of the 1900s, cookbooks are in great demand, due to higher levels of literacy, people having increased free time and a general increase in wealth. Like it or not, the introduction of television gave 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 access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Microwave Crunchy Caramel Corn _ recipe.
