Christmas Popcorn Tins

Every year I buy one of those popcorn tins filled with 3 different compartments of flavored popcorn.  This year was no different.  Mainly because the tins are so appealing...but last year's batch was about the equivalent of cardboard.  So my mission is now to make my own caramel corn (including more than 5 peanuts).

CARAMEL CRUNCH POPCORN

• 2 bag(s) (2.9 to 3 ounces each) microwave light popcorn, popped, or 20 cups popped corn
• 1 jar(s) (12 ounces) salted dry-roasted peanuts (2 1/2 cups)
• 1 cup(s) (2 sticks) butter (no substitutions)
• 1 cup(s) granulated sugar
• 1 cup(s) packed light brown sugar
• 1/2 cup(s) light corn syrup
• 1/2 teaspoon(s) baking soda

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Directions

1. Preheat oven to 250 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans or spray with nonstick cooking spray. Place popped corn in very large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside.
2. In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.

Divide popcorn mixture between prepared jelly-roll pans; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally.

Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.

Pack in Candy Cane Cello Bags and Santa Cookie Tins.

This is going to be my new tradition - This popcorn is addicting!

~Good Housekeeping