Caramel Popcorn Kit in a Jar

1 can Sweetened Condensed Milk

1 1/3 cups un-popped Popcorn

1 cup Sugar

1 cup packed Brown Sugar

Set aside can of milk.   Layer sugar and brown sugar in a one quart canning jar.  Next, place popcorn into a small zip baggie.  Seal baggie and place on top of sugar.  Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use.  Attach the following instructions for later use, or for gift giving:

Caramel Popcorn

Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn.  Remove un-popped kernels from corn, and set aside.  In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk.  Stirring constantly, bring mixture to a boil.  Boil for one minute and remove from heat.  Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated.  Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.

Buffalo Popcorn   

3 quarts popped Popcorn
2 cups Corn Chips, slightly broken
1 cup Peanuts
1/4 cup Butter or Margarine
2 Tbsp. Louisiana-Style Hot Sauce
1 tsp. Celery Seed
Salt

Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter or margarine with hot sauce, celery seed and salt. Pour over popcorn mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350 degrees Fahrenheit for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.

  Cinnamon-Apple Popcorn

2 cups chopped dried Apples
3 quarts popped Popcorn
2 cups Pecan halves
4 Tbsp. Butter, melted
1 tsp. Cinnamon
1/4 tsp. Nutmeg
2 Tbsp. Brown Sugar
1/4 tsp. Vanilla extract

Preheat oven to 250 degrees F. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 min, stirring every 10 min. Pour onto baking sheets, lined with waxed paper, to cool. Store in airtight container. 

Garlic-Parmesan Salt   

1 Tbsp. Garlic Salt
½ cup grated Parmesan Cheese
1 tsp. Dried Parsley
1/4 tsp. Paprika

Process all ingredients in blender or food processor at high speed until 
mixture is very fine in texture (30 - 45 seconds). Store in shaker. Makes 
about 1/2 cup.

Would you like more recipes for Popcorn?  We have a great collection of 'The Popcorn Book' recipes which include:

Pina Colada Popcorn, Popcorn Bars, Kettle Corn, Peachy Popcorn, Cranberry Popcorn, Cherry-Almond Popcorn Clusters, Cinnamon-Apple Popcorn, Yogurt Popcorn, Popcorn Crunch, Popcorn Marshmallow, Mushroom Popcorn, Maple-Sesame Glazed Popcorn, Barbecued Popcorn, Pecan-Honey Popcorn, Garlic Popcorn, Caramel Popcorn Kit, Lemon Popcorn, Chocolate Drizzled Popcorn, Mexicali Popcorn, Spooky Mix Caramel Popcorn, Superbowl Sunday Popcorn, Jell-O Popcorn Balls, Nacho Popcorn, Heavenly Caramel Popcorn, Buffalo Popcorn, Popcorn Peanut Butter Cups, Chocolate Cream Popcorn, Onion-Dill Salt, Popcorn Haystacks, Herb Salt, Sugar and Spice Popcorn, Sesame Salt, Vanilla Popcorn, Garlic-Parmesan Salt, Peanut Butter Popcorn, Chili-Cheese Salt, Nutty Orange Popcorn & Cinnamon Candy Popcorn 

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