Recipe - Bordelaise Sauce For Meat Fondue

4 qt Popped corn OR
2 pack Microwave popcorn
1 cup Spanish peanuts
One half Stick butter (4 tb.)
1 cup Brown sugar
One half cup Light corn syrup
One fourth teaspoon Salt

1) Preheat oven to 250 F. 2) Combine popcorn & peanuts in metal bowl (lge.
roasting pan) and place in preheated oven. 3) Combine all remaining
ingreds. in saucepan, and bring to boil over med. heat, stirring constantly
until candy thermometer reaches 260 F., abt 20 to 25 min. 4) Remove popcorn
& peanuts from oven and, working quickly, pour the caramel mixture in a
fine stream over them. Return to oven for 15 min. 5) Mix well every 5 min.,
so that all of the popcorn is coated evenly. Cool and store airtight to
preserve freshness.

Yield: 4 qts.

In 1871 a German immigrant named F.W. Rueckheim came to Chicago with $200
in his pocket. He used all of his money to open a small popcorn shop in the
city and started selling a sweet caramel and molassescoated popcorn
confection. Rueckheim's big break came in 1893, when the treat was served
at Chicago's first world's fair. From then on the popcorn's popularity grew
enormously. In 1896 a salesman tasting the treat for the first time said,
"Thats a cracker jack," and the name stuck. Shortly after Cracker Jack's
debut another customer commented, "The more you eat, the more you want,"
and that's still the slogan today.
In 1912 the Cracker Jack Company started adding toy surprises, ranging
from small books to minature metal toy trains. To date they have given away
17 billion toy surprises. In 1964 Borden, Inc. bought Cracker Jack Company,
and today the Cracker Jack division is the largest user of popcorn in the
world, popping more than 20 tons daily.

From "Top Secret Recipes", by Todd Wilbur

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini