1 cup butter
2 cup brown sugar
1/2 cup cornsyrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 qt popped popcorn
Directions
Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil,
stirring constantly, than boil,without stirring for 5 minutes. Remove
from heat, stir in soda and vanilla. Gradually pour over corn, mix
well. Turn into two large, shallow baking pans. Bake at 250 degrees F
for 1 hour, stir every 15 minutes. Remove from oven, cool completly.
Break apart and store in tightly covered containers. Found this in
some magazine a while ago, dont know which one any more! From
Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
Servings: 10 servings
Baked Caramel Corn Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
Written cooking instructions as a concept can be tracked far back into distant history, in truth as far back into history as early Egypt, and possibly even further than that. In practice though, sadly, these old cookbooks were just very basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also recounts how the cooks of Roman times used many herbs and spices, including many that are still in use today for example bay, fennel and dill. As our culinary historical trip moves on a few more years we find a couple of recipe books dating from the 14th Century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich people of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused a surge in manuscripts on food, some of which still exist in private cookery archives. By the arrival of the 20th century, cookbooks were highly popular due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Baked Caramel Corn recipe.
