Tuesday, October 26, 2010

Stampin' Up! Halloween Treat Bag Toppers with the Big Shot

 I'll be at a craft fair tonight in Sidney and will be selling kits for making these cute little treat bag toppers that you can add to your own bag of homemade goodies.  I've included my recipe for homemade microwave caramel corn in another post here

Fold the black top note die cut in half the short way and use the 1" circle punch to punch out the "shoulder area.  That will create the "wings" and the ears. Punch a  new 1" circle from basic black and punch the white eyes from the owl punch using the medium sized circle.  Either draw on the pupils with basic black stampin write marker or punch the smallest circles from the owl punch in black and use those.
The pupils are 1/2" circle punched from black.  The whites of the eyes are 3/4" circles punched from whisper white and the purple eyelids are punched with the 1" circle punch from perfect plum.
Punch Chocolate chip scalloped circles for the outside.  Punch 1 3/8" circles from crumb cake.  Punch the "whites" of the eyes from very vanilla using the 3/4" circle punch.  Punch the pupils from basic black using the 1/2" circle punch.  The beak is one petal cut off of a 5 petal flower punch from pumpkin pie.
I used the florish stamp from the Style Beautiful set and stamped the pumpkin pie top note with pumpkin pie classic ink.  The leaves are die cut from little leaves Sizzlit.
Big Shot (113439), Top Note Die (113463), Medium Flat Cello Bags (102757), Small Flat Cello bags (103104), 1" Circle punch, 3/4" circle punch, 1/2" circle punch, Owl punch, Stampin Write Black journaler, White uno ball gel pen, 1 3/8" circle punch, Scalloped circle punch, 5 petal flower punch
Cardstock:  Old Olive, Basic Black, Whisper white, Crumb Cake, Chocolate Chip, Pumpkin Pie

Microwave Caramel Corn

This is a fabulous treat and so easy to make. Be careful because the caramel corn is extremely hot when it comes out of the microwave.  You'll be tempted to taste it right away, but DON'T...wait till it has cooled.  It's worth the wait.
The original recipe calls for 12 cups of popcorn and the caramel ingredients are doubled.  If you're doing this in a large paper grocery sack, go ahead and double the recipe.  If you're going to do it in a microwavable bowl with a lid, such as the Tupperware microwave cookery stuff, then use just 6 cups of corn and the recipe as it appears here.
Microwave Caramel Corn

Put in 1 qt. measuring cup, or in a large microwavable bowl with a microwavable lid (this is what I do):
½ c. brown sugar
¼ c. butter
2 Tablespoons white corn syrup
¼ teaspoon salt
¼ teaspoon baking soda

(All microwaves are slightly different and you may need to adjust your times appropriately) Microwave on HIGH and boil for 2-4 minutes.  ( I do 1 minute, stir, 1 minute stir, 30 seconds remove) Pop 6 cups of corn.  Spray non-stick cooking spray, such as PAM, in a large paper grocery sack.  (I just use my Tupperware microwave bowl with lid that I cook the caramel in.) Put popped corn in bag (in bowl) and pour (stir) caramel mixture over it.  Put in microwave on HIGH for 1 minute; shake; microwave 45 seconds; shake; microwave 30 seconds; shake; microwave 30 seconds; shake.  Pour caramel corn onto a cookie sheet to cool.  (I use a silicone liner in my cookie sheet, so there is no sticking)  Stir while cooling so the pieces separate.
 More detail about these bags in this post here.
Thanks for looking!


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