Ingredients
1 cup sugar
1 cup brown sugar, firm pack
1 cup light corn syrup
2/3 cup water
1 lb butter
2 cup pecan halves, toasted
2 cup cashews, lightly toasted
8 cup popped popcorn
Directions
Combine the granulated sugar, brown sugar, corn syrup and water in a
heavy pan fitted with a candy thermometer and place over high heat.
Bring mixture to a boil and add the butter, stirring until it has
melted. Continue cooking until the mixture reached 350~, 20-30
minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn
together. Carefully pour the hot syrup over the popcorn- nut mixture.
Carefully, but quickly, toss the mixture with a long-handled wooden
spoon to coat the popcorn and nuts completely with syrup. As soon as
the mixture is cool enough to handle, quickly shape into 3" balls and
place the balls onto a nonstick or lightly oiled baking sheet to
coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls
individually in squares of amber cellophane, tied up with gold or
orange and black ribbon (these are meant for Halloween). Or pile the
balls together into a basket with red apples and wrap the basket up
in cellophane with orange and black ribbon. Or place the balls in a
brown paper bag and tie with a ribbon.
Servings: 1 servings
Pecan Cashew Popcorn Balls Recipe brought to you by Recipe Ideas
Categories: Appetizer; Nut; Pecan
The History of Recipes
Food historians have traced the existance of recipes back into antiquity, certainly as far back as pharonic Egypt, and potentially, even further back. In practice though, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As our culinary historical trip moves on a few more years there are two interesting books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that we all know today, but instead descriptions of the types of meals eaten by the nobility of that period. During the succeeding few hundred years, the powerful families of Europe competed with each other to serve the most extravagent banquests, and because of this the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing popular recipes of the day. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pecan Cashew Popcorn Balls recipe.
