Sweet Autumn Bliss 10

I was raised with that "no wearing white shoes before Memorial Day or after Labor Day" mentality. Today, the aftershocks of that are seen all through my life and I'm kind of neurotic when it comes to certain things. My candle scents have to match the seasons. I'd never dream of burning a lilac scented candle in fall. And don't get me going with foods and recipes. In my mind (and only in my mind, mind you) there are certain things you can and can't make in each given season.

Take for one, Caramel Corn, which to me is strictly a fall and winter snack. No sirens go off if you eat it at other times; no men in white coats come to take you away. It just seems to be one of those quintessential autumn snacks that's made even better when you have to wait half the year for it.

This is the go-to recipe I've been making for years:


6 quarts popped popcorn
2 c. packed brown sugar
1 c. butter
1/2 c. corn syrup
1 tsp. salt
1 Tbsp. vanilla
1/2 tsp. baking soda

Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-in. x 9-in. baking pans. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.