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 possible to track the history of `recipes` far back into the far past, in fact as far as the Egyptians, and possibly even further. Having said that, mostly, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to historians are a few tablets in Sumerian which recount the baking 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 `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. He tells us how the roman meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times used a good variety of aromatic flavors, including a few you will know for example thyme, rue and dill. Later, we find a couple of books from the 1300s ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is served today, but instead accounts of the types of meals cooked for the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new culinary innovations was responsible for a torrent in manuscripts on food, some of which are kept safe in private cookery archives. For the decades that followed, the families of Europe strove to lay on the best banquets, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the 1900s, cookbooks were starting to become popular due to higher levels of literacy, more spare time and having more money. The arrival of television gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Microwave Carmel Corn recipe.
