Ingredients
1 no ingredients
Directions
12 c popcorn -- popped
1 c unsalted peanuts
1 c sugar
2/3 c corn syrup
2 TB butter
6 oz semisweet chocolate
1 ts vanilla extract
Preheat oven to 250 degrees.
Spray a large, shallow roasting pan with vegetable spray. Mix popcorn
and peanuts in roasting pan.
In a heavy 2 quart saucepan, cook corn syrup, sugar and margarine over
medium heat, until the mixture boils, stirring constantly. Stir in
chocolate and continue to cook for 5 minutes or until the chocolate is
completely melted and the mixture has thickened. Remove from heat and
stir in vanilla. Pour over popcorn and peanuts; stir to coat well.
Bake for 1 hour, stirring occasionally. Pour onto foil and let cool.
Store in tightly covered containers.
Recipe By : Mimi Markofsky
From: Davidg@eden.Rutgers.Edu (Dave) Date: 1 Oct 1996 06:13:03 -0600
Servings: 12 servings
Chocolate Popcorn Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chocolate; Dessert
The History of Recipes
Written recipes as an idea can be observed far back into distant history, in fact as far as the Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered, according to academics is a collection of clay 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 having made people feel `blissful`. During Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. Aspicius describes how the Roman chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs like bay, rue and parsley. As our culinary historical trip moves on a few more years there were two interesting books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich people of the period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy lands, including basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe publications, many of which still exist in private libraries. During the succeeding few hundred years, the upper classes competed with each other to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books are in high demand, mostly due to better eduction, people having more leisure time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Popcorn recipe.
