5 qt freshly popped, unsalted popcorn
1 cup unsalted,dry-roasted peanuts
1 cup butter or margarine
2 cup firmly packed light brown sugar
1/2 cup dark corn syrup
1/2 tsp baking soda
1/2 tsp vanilla
Directions
SOURCE: More Tastes & Tales from Texas with love by Peg Hein,
copyright 1987, sixth printing Oct. 1991, ISBN #0-9613881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in the
Oct. 1995 cookbook swap on Delphi - cust 229.
Combine popcorn and peanuts in a large, lightly greased roasting
pan; mix well and set aside.
Melt butter or margarine in a medium saucepan; stir in sugar and
corn syrup. Bring to a boil and continue boiling over medium heat
for 5 minutes, stirring occsionally. Remove from heat, stir in soda
and vanilla. Pour over popcorn, mixture and stir until evenly coated.
Bake at 250~ for 1 hour, stirring every 15 minutes. Remove from
oven, cool for 10 minutes. Spread in signle layer on folded large
brown papae bags to cool completely. This will stay fresh tasting for
2 to 3 weeks if kept in an airtight container.
From: Ursulataylor To: All
Servings: 5 quarts
Bea's Christmas Popcorn Recipe brought to you by Recipe Ideas
Categories: Appetizer; Christmas; Holiday
The History of Recipes
Historians have found proof that recipes existed back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, these, ancient records were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians are a few clay tablets in ancient Sumerian 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 tried it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into starters, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including many that are still in use today like thyme, fennel and dill. Continuing our culinary historical journey, we have some books which date from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that is popular today, but rather accounts of the types of meals on the tables of the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a torrent in recipe manuscripts, many of which are now in private libraries. When we get to the twentieth century, cooking books are greatly in demand mostly due to increased literacy, people having increased leisure time and having more money to spend. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Bea's Christmas Popcorn recipe.
