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
Historians have tracked the existance of recipes way back into the far past, in truth as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just very basic pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in the Sumerian language which describe 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 `blissful`. During Roman times around 25BC a man called Apicius created some scripts detailing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, entrees and afters, a style of dining still practiced today. Aspicius tells us how the cooks of his times were skilled in the use of many herbs and spices, including many that are still in use today for example thyme, rue and dill. As our culinary historical trip moves on a few more years we have two recipe books published in the fourteenth century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices like basil and rosemary. The introduction of these new tastes led to an outbreak in manuscripts on cooking, many of which still exist in academic collections. Over the following few hundred years, the upper-class families of Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and recording the recipes of their peers. By the arrival of the 20th century, cooking books are highly popular as a result of better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of television brings us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Microwave Caramel Corn recipe.
