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.
OLD-FASHIONED CARAMEL CORN
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.