If meteorologists are correct, this will be the third consecutive year we’ve experienced an ice storm the last week of January. In my neck of the woods.
I remember, because every year I go to bake my oldest a birthday cake. Yet we have no power.
In 2009, this lasted. For. Days. (Whimper.) For others, weeks. We were the lucky ones. But this year, I wised up. I bought his cake.
I must admit, the first 48 hours of hunkering down are fun. Practically pioneer-y.
There’s something unifying about camping out in your living room, walled off from the rest of the house via quilts nailed to the wall, shivering in front of a wood burning fireplace with your pajama-clad kids and flashlights and open books and boardgames and a mutt with chronic halitosis.
And don’t forget the snacks.
Everyone knows being snowed or iced in, is made better with proper snackage.
Like caramel popcorn.
A handed down family favorite.
I made ours last night.
Old Man Winter, we’re set.
As soon as I round up all the flashlights.
1 cup brown sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
16 cups popped popcorn
1 cup nuts or M&Ms (optional)
Stir together first 5 ingredients in a saucepan. Bring to a boil over medium heat, stir constantly.
Remove mixture from heat, and stir in soda.
Place half of popcorn, and if desired nuts or candy, in each of 2 lightly greased shallow roasting pans. Pour sugar mixture over popcorn. Stir well with a lightly greased spatula.
Bake @ 250 for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps. Store in airtight container.
Photography courtesy of my husband.