Caramel Corn

Staple food of Fall. You can't get by Halloween without it ... not to mention Thanksgiving. And if you add a few nuts and a splash of rum it'll carry you right through Christmas. By New Year you've had quite enough.

But, because caramel corn involves adding baking soda to boiling sugar at just the right moment, you have to start practicing in September, so's you've got your groove by October. (that's my excuse for making it tonight)

Not quite there. Should be more caramelly all over. But seeing as Fred and his pals ate half the batch before I could blip, it must be nearly there. Few more goes yet. (heh).