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Caramel Corn, Cocktails & Cookies, oh my!

What a fun and busy week at The Culinary Center of Kansas City…

caramel cornOn Thursday, CCKC ‘Main Dish’ Laura spent much of the day popping corn and making some delicious Caramel Corn (see below for her recipe!) to package and send as a treat to some special Overland Park visitors.  With the help of Chef Matthew, she sent out more than 40 bags of the snack! (And there may have been a bit extra for the crew here at CCKC to nosh…)The Oliver, Kansas City

After all that poppin’ at CCKC, the ‘Main Dish’, who is always checking out the new culinary treasures in Kansas City, checked out The Oliver on the Country Club Plaza. She reported that they have wonderful Carbonara, and the cocktails are unbelievable! The atmosphere was tip top, she said. (And it doesn’t hurt that her bestie Andrea’s brother is the general manager. Sweet!)  The drink pictured here is one they call ‘The Nighthawk’.

Several dozen cookies went out our doors on Friday for the #NoKidHungry Bake Sale at Williams-Sonoma at Leawood Town Center on Saturday, Sept. 10. What a great cause and the cookies look delicious. Make sure to stop by the bake sale this weekend to enjoy some cookies and raise money for the No Kid Hungry program. We’re happy to be a part of it!

No Kid Hungry bake saleCulinary Center Caramel Corn

  • 8 cups popped corn
  • 1 cup brown sugar
  • 1/4 cup white Karo syrup
  • 1/2 cup (1 stick) butter
  • 1/4 tsp. cream of tartar
  • 1 tsp. baking soda

Cook sugar, syrup, butter and cream of tartar over low heat. Bring to boil, then continue to boil for 5 minutes. Remove from fire and add soda. Put corn in roasting pan or large jelly roll pan and pour mixture over it. Mix well. Put in 250 degree oven for 30 minuets, stirring occasionally to keep corn from sticking together.

caramel corn

Cool and enjoy!

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