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
It is possible to trace the history of `recipes` far back into distant history, in fact as far into history as pharonic Egypt, and maybe further still. Having said that, these, old records were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe the preparation 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. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs were skilled in the use of many herbs, including many that are still in use today such as bay, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including basil and rosemary. These new culinary innovations prompted an outbreak in recipe publications, many of which still exist in private cookery archives. During the following few hundred years, the powerful and rich strove to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s 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, spent years to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cookbooks are greatly in demand as a result of better eduction, more leisure time and being a little richer. |
We hope you enjoy this Popcorn_ Buttered Pecan Popcorn recipe.
