Quick Christmas Gift: Popcorn Tins

homemade popcorn gift tinPack two kinds of homemade flavored popcorn in one bucket tin. Here,  Macadamia Butter-Crunch and Chocolate-Almond. Purchase bucket tins at a home store. Then cut card-stock dividers to fit the diameter and height of the tins. Fill the containers by holding the divider in place and adding popcorn a handful at a time, alternating between the two flavors to keep divider from slipping. Finish with curled paper ribbon and gift tags.

Macadamia Butter-Crunch

Ingredients

  • 25 cups (from about 1 cup kernels) popped popcorn
  • 4 cups raw whole macadamia nuts, toasted (about 1 pound)
  • 1 1/4 cups packed light-brown sugar
  • 5 tablespoons light corn syrup
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 1/4 teaspoons coarse salt
  • 3/4 teaspoon baking soda

Directions

  1. Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.
  2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

Chocolate-Almond

Ingredients

Makes about 30 cups

  • 25 cups popped popcorn (from about 1 cup kernels)
  • 3 cups unsalted whole skin-on almonds, toasted (about 1 pound)
  • 1 cup sugar
  • 1 cup light corn syrup
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons coarse salt

Directions

  1. Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
  2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

Read more at Marthastewart.com: Martha Stewart Recipes

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