Once you've made the caramel popcorn (recipe to follow), to package them, I had some small narrow bags that I filled a little bit of popcorn into, then twist-tied off at the top. I then took a strip of yellow tissue paper and another, larger strip of green tissue paper and wrapped them around the baggies, covering the backs, but leaving the fronts exposed, and twisting them at the top to look like little ears of corn. I tied them off with a little bow, but there might be a more elegant solution to keep the corn look about them.
Caramel Popcorn with Sea Salt
Taken from Martha Stewart
- 1 tablespoon vegetable oil
- 1/3 cup popcorn kernels
- 8 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups packed brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- Vegetable-oil cooking spray
- 1 1/2 teaspoons sea salt
Coat a rimmed baking sheet with cooking spray. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Transfer to a large bowl. (Or use a whirly pop. Amazing!)
Heat butter, brown sugar, corn syrup, and salt in a saucepan over medium-high heat, stirring until sugar has dissolved and butter has melted. Clip a candy thermometer to side of pan, and cook until mixture reaches 290˚. Remove from heat, and stir in vanilla and baking soda.
Drizzle syrup evenly over popcorn, and toss to coat (this is harder than it sounds as you have to race the clock before the candy hardens. I found it was great to have a friend help me - I poured and she tossed with 2 large spoons. Be careful not to touch the molten liquid candy, too). Spread popcorn on prepared baking sheet, and sprinkle with sea salt. Let cool completely, then separate popcorn into pieces. Popcorn can be stored in airtight containers for up to 3 days (how could it even last 3 days? The stuff is so addicting!).