“Do one thing everyday that scares you,” Eleanor Roosevelt said.
Some days, for me, that means adopting an older child, or publishing our journey on this blog, or advocating for her special needs. Other days, it’s making caramel corn.
That’s right. I’ve been mustering the courage to make this recipe in my favorite cookbook for, like, a year. What makes caramel so scary? The way it bubbles? The fact that it can burn and stink up your house or worse, ruin your saucepan? Squirrel wanted to make it with me but her energy is too frenetic for me to include her this first time around. So I waited until the hour before she came home from school, buttered the biggest bowl I could find (and then a second one when that still wasn’t big enough) and got poppin’.
I have to tell you that I felt the joy of a little kid doing their first science experiment. Watching butter and maple syrup and raw sugar melt together is fun as it is. But when you add baking soda and almond extract (I was out of vanilla) then BAM!
It spits and fizzes and swirls. It makes your home smell like heaven. Even if you spill half of it on the floor as you try stirring the gooey treat and your dogs get more of it than you do, you can still feel proud. Even though your kitchen might be trashed and you’re way to tired to deal with it anytime soon, you still deserve to celebrate.
Your kid and wife will walk through the door and smile in surprise at the scent of sugar in the air. “What is that!?” they’ll ask, beaming. You get to be smug and satisfied. You did something that scared you. You turned a regular afternoon into a memory. You made…caramel corn. Enjoy!