When it comes to making desserts, Betty Crocker is your crutch.
Score real brownie points with Junior with this recipe from Pomegranate Bistro chef/owner and catering extraordinaire Lisa Dupar.
Pumpkin Spice Caramel Corn
Serves eight
Ingredients
2 c. light brown sugar
½ c. light corn syrup
½ lb. butter
¼ tsp. cream of tartar
1 tsp. salt
1 tbsp. pumpkin pie spice
1 tsp. baking soda
6 qts. popped popcorn
1. Combine brown sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan.
2. Bring it to boil, stirring constantly over medium-high heat to reach a “hard ball stage” (when sugar forms a solid ball, at around 260º). Remove from heat.
3. Quickly and thoroughly stir in the pumpkin pie spice and baking soda.
4. Immediately pour the mixture over the popped popcorn in a large roasting or baking pan. Stir gently until all kernels are coated.
5. Bake the popcorn at 250º for an hour, stirring 2-3 times during.
6. Empty it onto wax paper, spreading it apart to let cool completely.
Now you have a treat to repeat.
Pomegranate Bistro, 18005 NE 68th Street, suite a150, Redmond (425-556-5972 or duparandcompany.com).
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Why: You love parental guidance.
When: Sat., 11 a.m.-4 p.m.
Where: Magnolia Community Center, 2550 34th Ave. W. (425-374-3817).
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What: Celebrate diversity with more than 30 ethnic music and dance performances, plus perks like an interactive Lego display.
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Where: Crossroads Bellevue, 15600 NE 8th St., Bellevue (425-644-1111).
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Sesame Street Presents: the Body
What: Elmo, Big Bird, and friends teach kiddos about what’s beneath the skin they’re in at the interactive exhibit.
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Where: The Children’s Museum, 305 Harrison St. (206-441-1768).
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