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Oct 30, 2013 | 1515 views |  0 comments | 39 39 recommendations | email to a friend | print
Fall beer tasting at the Courtyard in Oxford

The Courtyard by Marriott is hosting its monthly beer and wine tasting by Cheaha Brewing Company on Wednesday, Nov. 6.

Stop by the Oxford hotel between 6-8 p.m. for live music and a great selection of fall brews. Entry is $5; wristbands are available at the front desk.

For more information, call Julie Hansek at 256-831-7995.

A fall treat that’s easy to make, fun to eat

Just in time for Halloween, a recipe for a good old-fashioned fall treat. This recipe for homemade caramel corn comes from “Classic Candy” by Abigail Gehring, a fun book of intriguing recipes for treats rarely made from scratch anymore, such as taffy, gumdrops, candy corn and rock candy. Don’t worry — most don’t require special equipment or expertise. This caramel corn recipe, for example, doesn’t call for a candy thermometer or a working knowledge of sugar-syrup cooking stages. The caramel corn is great to mail away as it stays fresh in an airtight container, and is so light it requires less postage than cookies.

6 cups popped popcorn (from 1 cup unpopped)
1 cup butter
2 cups packed brown sugar
1 cup water
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla

Heat oven to 250 F. Grease a large baking sheet with a lip. Pour popped popcorn onto sheet.

In a medium saucepan over medium heat, melt butter. Add brown sugar, water and salt. When mixture begins to bubble, set a timer and boil for 5 minutes without stirring. Remove from heat, add the baking soda and vanilla, and stir until mixture foams. Pour mixture over popcorn in a thin stream, stirring with a wooden spoon to coat.

Bake 1 hour, stirring every 15 minutes. Store up to a month in an airtight container.

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