Another of my super easy Christmas candy ideas that you can make ahead, store in airtight containers and then incorporate as part of a gift basket or a stand-alone gift in decorative tins or pretty bags!

INGREDIENTS

• 6-7 quarts (24-28 cups) of freshly popped PLAIN popcorn (I use an air popper)
• 2 cups dry roasted peanuts
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt if desired
• 1 cup margarine or butter (2 cubes)
• 1 teaspoon baking soda
• 1/4 teaspoon cream of tartar (optional)
• 1 teaspoon vanilla extract

PREPARATION

• Heat oven to 250 degrees.
• Place the popcorn in 2 shallow greased baking pans, jelly roll pans, disposable roasting pans, or even a large roasting pan.
• Add the peanuts to the popped corn. Set aside.
• Combine the brown sugar, corn syrup, butter or margarine, cream of tartar if used and salt in saucepan.
• Bring to a boil over medium heat, stirring enough to blend.
• Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat. Stir in the baking soda and vanilla - you can beat rather vigorously. The mixture will become light and foamy.
• Immediately pour over the popcorn in the pan(s) and stir to coat. (Don't worry at this point too much about getting ALL the corn and nuts coated)
• Bake for 1 hour REMOVING THE PANS AND GIVING THEM A GOOD STIR EVERY 15 MINUTES.
• Line a counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
• Allow to cool completely and then store in airtight containers or resealable bags.

Ingredients:

• 3 quarts popped popcorn
• 1 cup unblanched whole almonds
• 1/2 cup margarine or butter
• 1/2 cup brown sugar - packed
• 1/2 cup Amaretto

Directions:

• Heat oven to 200 degrees.
• Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn.
  
• In small saucepan, melt margarine over low heat; stir in the brown sugar and Amaretto.
• Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat.
• Pour over popcorn; toss until thoroughly coated.
• Bake at 200 F for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

Ingredients

• 5 quarts popped popcorn
• 1-1/3 cups brown sugar
• 1-1/2 cups butter, divided
• 2-1/2 cups light corn syrup, divided
• 1 teaspoon vanilla extract
• 4 cups milk chocolate chips

Directions

• Preheat oven to 250 degrees (120 degrees C).
• Coat a large roasting pan with cooking spray.
• Place the popcorn in the roasting pan and keep warm in the oven.
• In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F or until a small amount of syrup dropped into cold water forms a rigid ball. (Suggest using a candy thermometer)
• Remove from heat and stir in vanilla.
• Pour syrup over popcorn and stir to coat. Return popcorn to oven.
• In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup.
• Cook, stirring, over medium heat, until chocolate is melted.
• Remove from heat and quickly pour over popcorn, stirring to coat.
• Return popcorn to oven for 30 to 40 minutes, stirring occasionally.
• Remove and pour out onto waxed paper lined sheets to cool completely.