Ingredients
1 cup sugar, brown
1 cup margarine, or butter
1 cup corn syrup, dark
1 tsp vanila
1/2 tsp baking soda
4 qt popcorn, popped
Directions
Bring the sugar, margarine and corn syrup to a boil in a microwave
safe bowl, about one minute on HIGH. Cook one min longer. Mix in the
vanilla and baking soda. Pour the mixture over the popcorn and mix.
Place the coated popcorn in a large paper bag. Microwave four
minutes turning and shaking every minute. Spread on waxed paper to
cool.
per Joel Murphy
Fidonet COOKING echo
Servings: 1 batch
Microwave Caramel Corn Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Microwave
The History of Recipes
We are able to track the history of `recipes` back into distant history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are some tablets in the Sumerian language which show the preparation 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 around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs were skilled in the use of many spices, including many that are still in use today like bay, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy lands, including spices such as parsley, basil and rosemary. These new culinary innovations prompted an eruption in recipe publications, some of which are kept safe in private libraries. During the next few centuries, the wealthy families of Europe tried to offer the most extravagent banquests, and consequentially chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. By the advent of the 20th century, recipe books were starting to become popular as a result of better eduction, leisure time and disposable income. |
We hope you enjoy this Microwave Caramel Corn recipe.
