Its pronounced Car-Mel

Good Afternoon Dahlings. A lovely autumnal weekend is upon us and Pious Kitchen Lady is preparing a large batch of Caramel Corn for the neighborhood block party. Sadly, Pious Kitchen Lady can not attend the affair due to a previous True Columbus Day engagement. But it would be rude to not offer a treat to the urchins...children that roam... terrorize...entertain the neighborhood.

Now, PKL is sharing with you a little secret – Caramel Corn is not that difficult to make. Of course, it does involve many pots and pans, some pretty significant burn risks and about on hour of your precious time. But when all is said and done, you have a deliciously impressive treat to serve.

And truthfully, isn't it all about impressing?

Caramel Corn

2 cups Brown Sugar

1 cup butter (2 sticks)

1/2 cup corn syrup

1 tsp salt

In a larger pot than you think you need, Boil for 5 minutes, stirring occasionally. (the more you stir the more sugary the syrup becomes so try to control yourselves) This will be EXTREMELY hot. Do not let the urchins...children assist here.

Take boiling hot syrup off stove and add

1 tsp baking soda

1 TBS vanilla

stir carefully as it will foam all over the place.

Pour over 2 gallons of popped, lightly salted popcorn. (this is about two 3 quart saucepans of popped corn). Stir gently.

Bake at 200 degrees for one hour, stirring every 15 minutes.

Place all dirty pots and pans into a sink of hot soapy water and have a Hot Buttered Rum. By the time you are finished the sticky syrup will be melted away.

No no, the syrup burns were worth it; just to see the smile on your face.