Ingredients
1 cup sugar
1 cup light corn syrup
1 tsp cider vinegar
3 tbsp butter or margarine
1 tsp vanilla
2 qt popped, unseasoned popcorn
Directions
From "The New Doubleday Cookbook" by Jean Anderson.
Place sugar, corn syrup and vinegar in a heavy saucepan.
Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves.
Cook, uncovered, without stirring to 260'F. or until a drop of syrup
forms a hard ball in cold water.
Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated.
With buttered hands, scoop up and shape into large or small balls.
Cool on waved paper or plastic food wrap. Serves 8.
Nutritional analysis per serving: 281.7 calories; 4.7 grams total
fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams
carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.
Servings: 8 servings
Popcorn Balls (Anderson) Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
We are able to trace the history of meal recipes back into distant history, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian describing 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 blissful. As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he informs us how the cooks of his times made use of a wide range of herbs and spices, including some that we all recognise like thyme, rue and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including parsley, basil and rosemary. These new herbs and spices created an explosion in publications on food, many of which still exist in private cookery archives. By the time we get to the twentieth century, recipe books are starting to become popular due to more people being able to read, people having more leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Popcorn Balls (Anderson) recipe.
