12 cup poppped popcorn
3 cup walnut or pecan halves or- unblanch, ed whole - almond
1 cup packed brown sugar
1/2 cup margarine or butter
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
Directions
Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2
inches. Cook brown sugar, margarine, corn syrup and salt over medium
heat, stirring occasionally, until bubbly around edges. Continue
cooking 5 minutes; remove from heat. Stir in baking soda until
foamy. Pour over popcorn and nuts, stirring until corn is well
coated. Bake uncovered in 200 degree F oven, stirring every 15
minutes, 1 hour.
300 calories per serving.
Caramel Corn: Increase popped popcorn to 15 cups; omit nuts.
* Source: Betty Crocker's Cookbook * Typed for you by Karen Mintzias
Servings: 15 servings
Caramel-Nut Corn Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
Experts have found proof that recipes existed far back into antiquity, certainly as far into history as ancient Egypt, and maybe further still. In practice though, these, old records were just very simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. Aspicius tells us how the ancient chefs used many spices and herbs, including many that are still in use today for example bay, fennel and parsley. Moving on, there were some interesting books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that appears on menues today, but rather accounts of the types of food cooked for the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cooking, some of which are now in private cookery archives. During the next few hundred years, the rich and powerful families of the West strove to serve up the most extravagent meals, and because of this the best chefs and their recipe collections were at a premium. However, it was during the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes of the day. By the time we get to the twentieth century, cookery books are greatly in demand as a result of higher levels of literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Caramel Nut Corn recipe.
