Ingredients
12 cup popped popcorn
1 cup firm-pack brown sugar
1/2 cup margarine
1/4 cup honey
1/2 tsp baking soda
1/2 tsp vanilla
1 cup pecan halves
Directions
Place popcorn in greased 15x10 baking pan. In a 1 1/2 quart saucepan,
combine brown sugar, margarine and honey. Cook over medium heat until
boiling, stirring constantly with a wooden spoon. Continue cooking at
a gentle boil for 5 minutes. Remove from heat. Stir in baking soda
and vanilla. Slowly pour mixture over popped corn. Add pecans and
stir gently until pecans and popcorn are evenly coated.
Bake at 300 F for 15 minutes. Stir and bake 5 minutes more. Turn out
on waxed paper. Cool, break into chunks and store in tightly covered
container. Makes about 12 cups.
From: Texas Dept of Agriculture Posted by: Sheila Exner - October 1991
Servings: 12 servings
Praline Popcorn Crunch Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy
The History of Recipes
Historians have tracked the existence of recipes far back into antiquity, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of 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 drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times made use of many herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and dill. Later, there were a couple of cookery books published in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that appears on menues today, but rather accounts of the types of food prepared for the upper classes. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including parsley, basil and rosemary. These new herbs and spices caused an explosion in cookery books, some of which still exist in private cookery archives. By the time we get to the 1900s, cookery publications were highly popular as a result of better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Praline Popcorn Crunch recipe.
