Here’s something we don’t: things that, after all these years, still use the suffix -palooza  to describe bigness.

Irregardless (wait, wait, we’re not fans of that word either … what the hell is “irregardless”?! Wouldn’t “regardless” just suffice?)

So regardless, that doesn’t mean you shouldn’t consider entering Caramelpalooza if you indeed like caramel like we do.

Enter? What’s that mean? Caramelpalooza is an annual competition put on by the Phoenix New Times food blog, Chow Bella, for folks who know their sh*t when it comes to caramel. Here’s how it works:

You make 350 individually-wrapped caramel things – those things can be anything from straight-up caramel to caramel bone-in ribeye steaks. Then you serve ‘em up to guests and hope for the win. If you’re a restaurant or caterer, entering is easy breezy. If you’re some average caramel joe, you’ve gotta have a friend in the biz so you can prep your stuff somewhere other than your home cocina (i.e., commercial kitchen).

There’s categories like Best in Show, People’s Choice, and Best Traditional Caramel. The deadline to enter is tomorrow, February 15th, for the event on April 5th at Biltmore Fashion Park.

Want in? Simply email amy.silverman@newtimes.com.