My high school freshman daughter loves to give her teachers a little something at the holidays to say thanks for all of their hard work! She has 8 different teachers this year, so we had to come up with something that has a low cost but a big impact. We decided to go with small bags of homemade caramel corn this year, and here's our design for the packaging:
I decorated a small white paper bag by stamping POD's Candy Cane Background in red, topping the bag with a punched red border, and then centering an embossed label stamped with the awesome Celebrate the Season Noteblock over top of the whole design. So festive!
The tag I tied onto the bag of caramel corn was so easy to make! All I needed were the ever-useful Holiday Treats Logo stamp and accompanying Treat Word Set. I stamped the logo in red on white cardstock and then had fun stamping the "caramel" and "crunch" words to complete the package :).
Now, the last time I shared photos of my family's "famous" caramel corn, I had comments from readers asking how to make it. So I figured it's high time that I shared the recipe! Here it is:
Oven-Baked Caramel Corn
4 quarts popped popcorn (we usually use our air popper to pop about 1/2 cup unpopped corn)
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 200 degrees F. Place popped corn in large ungreased roasting pan (I use our black enamel turkey roaster! Or divide popped corn between 2 rectangular 9" x 13" cake pans.) Heat brown sugar, butter, corn syrup, and salt in saucepan, stirring occasionally, until bubbly around the edges. Continue cooking over medium heat for 5 minutes.
Remove from heat; stir in baking soda until foamy. Pour over popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes.
We also like to give gifts of homemade candies to family and neighbors. My aunt particularly loves our chocolate peanut clusters, so she'll be getting a batch in the mail in a few weeks. Here is the packaging I designed with Purple Onion Designs stamps to dress up them up.
The plastic clamshell container is repurposed packaging from a dozen mini cupcakes I picked up at our grocery store's bakery recently. It's perfect for holding mounded peanut clusters! After whipping up a batch of peanut clusters to nestle inside, all I needed to do was decorate the package lid. I used these Purple Onion Designs rubber stamps: Homemade Treats Logo, Treat Words Set, the larger label from the Deluxe Labels Set, and the Happy Holidays border from the Holiday Border Tape Set.
Making these yummy chocolate peanut clusters is even simpler than the caramel corn! Here's my super-easy recipe:
Chocolate Peanut Clusters
1 14-ounce bag of Make 'n Mold Milk Chocolate Flavored Candy Wafers
2 1/4 cups salted peanuts (not dry-roasted)
Simply melt the chocolate candy wafers in the microwave according to the package directions and then stir in the peanuts. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Allow chocolate to harden at room temperature and then store in a covered container. No need to refrigerate!
That's all I have to share for today! I hope I haven't made you *too* hungry ;). Don't forget about the Purple Onion Designs Christmas sale that's going on now:
Oh, and be sure to swing by the Purple Onion Designs blog today for lots more ideas for food from the POD Holiday Design Team!
Thanks for dropping by!