Microwave Carmel Corn Recipe


Ingredients

1 cup brown sugar
1 cup margarine (or butter)
1 cup karo (dark) syrup
1 tspn. vanila
1 tspn. baking soda
4 qt popped popcorn


Directions

Bring to boil in microwave safe bowl, sugar, margarine, and syrup. (1
min) Cook 1 min longer. Mix in Vanila and Baking soda. Pour mixture
over Popcorn and mix. Place coated popcorn in a large paper bag.
Microwave 4 minutes turning and shaking every minute. Spread on wax
paper to cool.


Servings: 6 servings

 

 

Microwave Carmel Corn Recipe brought to you by Recipe Ideas


Categories: Microwave


The History of Recipes

It is actually possible to trace the history of recipes far back into ancient history, certainly as far into history as ancient Egypt, and maybe even further. Having said that, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the oldest recipe discovered so far, according to academics are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`.

As we move into Roman times 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of Roman times made use of a good variety of herbs, including a few you will know like basil, rue and dill.

As we move on, there were a couple of interesting recipe books which appeared in the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is served today, but rather descriptions of the types of meals on the tables of the upper classes.

Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs led to an eruption in cookery books, the majority of which still exist in academic collections.

By the advent of the 20th century, cookery books were in high demand, mostly as a result of higher levels of literacy, increased leisure time and having more disposable income.

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We hope you enjoy this Microwave Carmel Corn recipe.

 


Microwave Carmel Corn Recipe, one of many tasty recipes brought to you by Recipes Ideas




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