1/2 cup packed brown sugar
1/4 cup margarine or butter
1/2 cup dark corn syrup
1/4 tsp salt
8 cup popped popcorn
Directions
For holidays or special occasions, tint popcorn balls with a few
drops. Heat all ingredients except popcorn to boiling in Dutch oven
over medium-hi heat, stirring constantly. Boil and stir 2 minutes;
remove from h Stir in popcorn until well coated; cool slightly.Dip
hands into cold water. Shape mixture into 8 balls, each about 2-1/2
inches in diameter. Place on waxed paper; cool. Wrap individually in
plastic wrap, or place in plastic bags and seal. 8 POPCORN BALLS;
205 CALORIES PER BALL.To Microwave: Mix all ingredients except
popcorn in 3- or 4-quart microwavable bowl or casserole. Microwave
uncovered on high about 2 minutes boiling. Stir until smooth.
Microwave uncovered about 1 minute long or until boiling. Stir in
popcorn. Continue as directed.
Servings: 8 servings
Caramel Popcorn Balls Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy; Dessert; Dutch Oven
The History of Recipes
It is actually possible to trace the history of recipes far back into antiquity, in truth as far back into recorded history as the early Egyptians, and maybe even further. In practice though, mostly, these ancient records were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the making 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 and blissful. As we move into Roman times 25BC a roman called Apicius wrote some scripts which described recipes prepared by the Romans. He describes how the meals were divided into starters, entrees and afters, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs made use of a good variety of herbs, including a few you will know for example thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as basil and coriander. The introduction of these new tastes was responsible for a surge in manuscripts on food, many of which are kept safe in private collections. During the next few centuries, the powerful and wealthy houses tried to lay on the best banquets, and as a result chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the 20th century, cook books are increasing in popularity due to increased literacy, leisure time and being a little richer. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Caramel Popcorn Balls recipe.
