Caramel Corn


I had a celebratory lunch with two of  my colleagues today. We've had a really good time working together, and I felt lucky to be sitting with them at Swanson's Nursery--the spring sun finding its way in, talking about nerdy things like group process. I have definitely found my tribe.

And I brought them caramel corn. What else do you do for two guys who don't need much? This is where cooking frequently saves my #$%. I don't have to run to the store or worry my gift has drastically missed the mark. They both have some travel coming up, and I thought this might fortify them. High fiber at least, right?!

I made this several times around Christmas, giving it for gifts or bringing it to parties. I love how people cannot resist it. It looks plebeian enough, sitting there in its unassuming way. But after the first half-hearted bite, frenzy ensues. Salty, sweet, crunchy, tasting nothing like commercial caramel corn with those giant, squeaky kernels. It takes 60 minutes of cooking in a low oven--largely unattended time, but you don't want to fall asleep in the middle.

P.S. My friend Matt loaned me his old SLR camera to play around with. Loretta's been subjected to a lot of photo shoots the past few days. Maybe that's what's contributing to my sudden nostalgia about my kids--about them getting older, about all the moments I don't appreciate them (mothers are allowed those), but mostly about how completely precious and interesting they are. Remind me to look at this photo again when Loretta won't put her coat on.


Caramel Corn with Salted Peanuts
This is taken straight off Orangette. Since my first night reading Molly's blog, I've started reading hosts of others that give me lots of enjoyment in various ways--photos, writing, recipes. But hers still has it all. She somehow creates a magical little world (with predictably GREAT recipes) that entices me every time.