Ingredients
8 cup popped popcorn (about 1/3 to
1 1/2 cup unpopped)
1 nonstick spray coating
1/2 cup broken pecans
2 tbsp butter or margerine
1/3 cup light corn syrup
1/4 cup instant butter pecan pudding
1 mix
1/4 tsp vanilla
Directions
Discard unpoppped popcorn kernels. Spray a 17x12x2-inch roasting pan
with nonstick coating. Place the popped corn and pecans in the pan.
Keep popcorn warm in a 300-degree oven for 16 minutes, stirring
halfway t hrough baking. Remove the pan form the oven. Turn mixture
onto a large piece of foil. Cool popcorn completely. When cool,
break into large pieces. Store leftover popcorn, tightly covered, in
a cool, dry place for up to 1 week.
Makes about 9 (1 cup) servings.
NUTRITION FACTS PER SERVING: 157 cal., 7 g total fat (0 g sat. fat),
0 mg chol., 116 mg sodium, 22 g carbo., 1 g fiber, 2 g pro. Daily
Value: 3% vit. A, 0% vit.C, 1% calcium, 5% iron.
Source: Better Homes and Gardens, January 1993
Servings: 9 servings
Popcorn: Buttered Pecan Popcorn Recipe brought to you by Recipe Ideas
Categories: Appetizer; Nut; Pecan
The History of Recipes
We are able to track the history of meal recipes back into ancient history, in truth as far back as pharonic Egypt, and possibly even further than that. Having said that, these, old recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in ancient Sumerian which recount 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. Later on, in The time of the roman empire around 25BC a man called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also recounts how the chefs of Roman times used a good variety of aromatic flavours, including a few you will know for example thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy land, such as rosemary and coriander. These new culinary innovations caused an outbreak in recipe publications, some of which still exist in private cookery archives. During the following few hundred years, the upper-class families of Europe tried to offer the most extravagent meals, and consequentially cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cooking publications were starting to become popular as a result of better eduction, people having more free time and a general increase in wealth. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Popcorn_ Buttered Pecan Popcorn recipe.
