DIY Popcorn Tins

Popcorn tins are a great present to make with the kids. They are quick and easy to make and most of the ingredients you need will already be in your pantry. But best of all they are YUM and perfect for that hard to shop for family member.

Peanut butter and Chocolate Popcorn

Ingredients
1 cup un-popped popcorn
1 cup milk chocolate chips
½ cup smooth peanut butter
¼ cup unsalted butter
1 teaspoon vanilla essence
1½ cups icing sugar


 
Method
1) Pop popcorn ( I used an air popper), remove any un-popped kernels and place aside for now.
2) Place chocolate, butter and peanut butter in a bowl and melt in the mirco-wave

3) Add in vanilla essence
4) Grab your popped popcorn, pour your chocolate mixture over the top and mix with a wooden spoon until covered.

5)  Sift icing sugar over chocolate covered popcorn, spread across a baking tray (or two) and refrigerate for 30mins to an hour.

6) Break apart and serve! or pop it into a tin as shown above ;)

If you do decide to do a half/half popcorn tin, put a piece of cardboard down the center of the tin before placing the popcorn into it. This will help keep the popcorn to one side while you add the second type of popcorn. Afterwards remove the cardboard and hey presto!

** This will keep for about a week (if you can resist it) in a sealed container and kept in your fridge

Slightly modified from original Recipe found here: A Tasty Recipe

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Sweet and Salty Popcorn

Ingredients

¼ cup butter
1 tablespoon canola or vegetable oil
½ cup corn kernels
4 tablespoons caster sugar
1 teaspoon salt
¼ teaspoon ground cinnamon

Method

1. Melt butter with the oil in a large pot. Add the sugar and cook it until just very slightly golden
2. Stir in the corn kernels and salt and make sure everything is well-combined.
3. Cover with a lid and cook on medium-low heat until kernels stop popping. Be sure to shake the pot once or twice to make sure the kernels are cooking evenly.
4. Remove from heat and immediately toss with the salt and cinnamon and serve.

 *will keep in air tight container for approx 5 days depending upon weather (keep in a cool dark place) and if you can resist!

Recipe from here