1 cup pecan halves
1 cup sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Directions
Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass
bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4
minutes. At the end of 8 minutes, add butter and vanilla. Blend well.
Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and
add baking soda and gently stir until mixture is light and foamy.
Pour onto lightly greased cookie sheet and let cool 30 minutes to 1
hour. Break into pieces and store in airtight container.
Servings: 6 servings
Microwave Pecan Brittle Recipe brought to you by Recipe Ideas
Categories: Candy; Microwave; Nut; Pecan
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, generally, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of stone 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 anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and dessert, something that is very familiar to us today. Additionally, he tells us how the Roman chefs used many aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Moving on, we have a couple of interesting books published in the 14th Century - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that appears on menues today, but rather descriptions of the types of food eaten by the rich and powerful of that time. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the East, such as coriander, parsley, and rosemary. These new culinary innovations was responsible for a torrent in recipe publications, some of which still exist in academic collections. During the next few hundred years, the rich families of Europe competed with each other to serve up the most extravagent banquests, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking publications are in great demand, as a result of increased literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Microwave Pecan Brittle recipe.
