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Create a Fun Popcorn Kit

© Keetha DePriest Reed

Do you know anyone who doesn't like popcorn? A charming gift of popcorn and fun accessories is a great gift for a popcorn lover, movie puff or certified couch potato. Look for:  Popcorn kernels  Flavored and/or colored popcorn kernels  Old-fashioned stovetop popcorn poppers  Seasoning mixes for popcorn  Chocolate-covered popcorn  Interesting containers to package popped corn or kernels  Ceramic bowls with colorful movie theater-style popcorn motif Choose a metal pail or wooden crate to pack the popcorn goodies in. Fill a container, such as a Mason jar, small cellophane bag or even colorful cellophane-lined gift box, with popcorn kernels. Attach a tag with the popping directions. Fill an empty spice jar or other small container with Parmesan cheese and garlic salt or brown sugar and cinnamon. Using a computer with stylish fonts or your own handwriting, create a label describing the popcorn seasoning. For fun, tuck in a book, such as For Popcorn Lovers Only by Diane Pfeifer (Strawberry Patch, 1989). Or add a few of your favorite recipes using popcorn, such as Popcorn Balls, or any of your family favorites. Finally, add several gift certificates for video rentals from the local rental store. You can use undeveloped film that resembles movie projector film to wrap the entire package, if you don't mind using a roll of film. Simply pull the film strip out of a roll of 35-mm film.

Try out this recipe for Caramel Almond Popcorn Crunch:

1/2 cup popcorn kernels, freshly popped 2 cups whole almonds 1 1/4 cups (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter 1/4 cup light corn syrup 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 250°F. Generously butter heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup. Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely. Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

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