We tend to run things in the ground around here. It’s all in fun, of course, but it happens frequently nonetheless. Olivia and I have a running debate over the pronunciation of either and either. Pronounced ee-ther or eye-ther. I am in the ee-ther corner and she chooses the eye-ther corner. We also have a debate over the pronunciation of caramel. My pronunciation sounds like Kar-mel. Olivia goes for the more Italian Cara-Mel as in “Dearest Mel, would you like some corn?”
She says I sound like I’ve just gotten corn from the county fair and I say she sounds like she has too much time on her hands to throw around extra syllables like that all willy-nilly. Shucks, I just say what I mean and then it’s back to the plow for my afternoon chores.
I made some sugarized popped corn. You can call it what you want.
8-10 cups popped popcorn
1 stick butter
1/2 teaspoon salt
1 cup brown sugar
1/4 cup corn syrup
1/2 teaspoon vanilla
1/4 teaspoon baking soda
Peanuts, pecans, or cashews, if desired
Sort through popcorn removing all unpopped kernels and slightly popped kernels. Bring butter, salt, brown sugar and corn syrup to a boil in a small saucepan. Remove from heat and add vanilla and stir in baking soda. Use a large cookie sheet covered in parchment paper and pour brown sugar mixture over popcorn on pan. Add nuts, if desired. Bake at 275 degrees for 20 minutes stirring several times. Watch that it doesn’t burn at the end. Turn the oven to 250 if it starts to burn the sugar or remove from oven.