[Calpernia]

These popcorn recipes would make a pretty gift basket these kids can help make.

Oven Caramel Corn
3-3/4 Quarts (15 Cups) Popped Corn
1 Cup Brown Sugar (packed)
1/2 Cup Butter or Margarine
1/4 Cup Light Corn Syrup
1/2 teas. Salt
1/2 teas. Soda
1 teas. Watkins Caramel Extract

Heat oven to 200 degrees. Divide popped corn between 2 ungreased baking pans, 13 x 9 x 2 inches. In sauce pan, heat sugar, butter, corn syrup, caramel extract and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Makes about 15

[Calpernia]

Candy Coated Popcorn
3 Quarts Air Popped Popcorn
1 Cup Peanuts
1/2 Cup Salted Butter
1 Cup Light Brown Sugar
1/4 Cup Honey
1 1/4 teas. Watkins Vanilla, Double Strength
1/2 teas. Watkins Ginger
1/4 Cup Watkins Sesame Seeds (toasted)

Preheat oven to 250 degrees. Line 2 jely roll pans with aluminum foil, and spray with Watkins Cooking Spray. Spread air-popped popcorn and peanuts on pans. In medium-size saucepan, combine butter, sugar and honey. Bring to boil over medium heat, and cook for 5 minutes without stirring. Remove from heat; stir in Watkins Vanilla, ginger, and sesame seeds. Pour over popcorn and peanuts, stirring to coat.

Bake in preheated oven for 1 hour, stirring 3 times during baking. Cool popcorn mixture in pans, then break up clumps. Store in airtight container for up to 2 weeks. Yields 3 quarts.