Ingredients
1/2 cup sugar
2 tbsp cocoa
1/4 cup margarine or butter
1/2 cup light corn syrup
1/4 tsp salt
8 cup popped popcorn
Directions
For holidays or special occasions, tint popcorn balls with a few
drops. Heat all ingredients except popcorn to boiling in Dutch oven
over medium-hi heat, stirring constantly. Boil and stir 2 minutes;
remove from h Stir in popcorn until well coated; cool slightly.Dip
hands into cold water. Shape mixture into 8 balls, each about 2-1/2
inches in diameter. Place on waxed paper; cool. Wrap individually in
plastic wrap, or place in plastic bags and seal. 8 POPCORN BALLS;
205 CALORIES PER BALL.To Microwave: Mix all ingredients except
popcorn in 3- or 4-quart microwavable bowl or casserole. Microwave
uncovered on high about 2 minutes boiling. Stir until smooth.
Microwave uncovered about 1 minute long or until boiling. Stir in
popcorn. Continue as directed.
Servings: 8 servings
Chocolate Popcorn Balls Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chocolate; Dessert; Dutch Oven
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show 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 tried it feel `blissful`. During Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he describes how the ancient Romans used many different aromatic flavours, including some familiar names such as thyme, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of cookery books published in the fourteenth century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food enjoyed by the upper classes of that period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a surge in manuscripts on cooking, some of which still exist in private collections. During the succeeding few hundred years, the upper classes competed to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were greatly in demand. Even so, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down popular recipes of the day. By the arrival of the 20th century, cookery books are highly popular as a result of better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Chocolate Popcorn Balls recipe.
