The Template Studio is perfect for creating larger scale gift or treat packaging. All you need is a large sheet of poster board, which you can find HERE or at an office supply or school supply store. Check out the holiday candy boxes I made with my Template Studio below, and then scroll down for a yummy caramel corn recipe to fill your candy boxes with!
Hello friends, Aly here with you again today. I’m sharing a set of Holiday Candy Boxes I created with the Candy Box Guide and some of the Holiday Designer Poster Board. I love the unique custom gift wrap that I can create with the Template Studio. These DIY candy boxes will really make my treats stand out this holiday season.
It was easy to follow the instruction guide included with the templates and make several different sizes of candy boxes with my poster board scraps.
I dressed up my boxes with some rosettes and tags I made using tools and papers from the new DIY Party collection. I love how quick and easy scoring and cutting paper is when using the new Fringe and Scoring Board. It sure saves time to score or cut 5 lines simultaneously! And I love the decorative edge that the Rosette Punch adds–so pretty.
The Tag Punch is a must-have tool for any crafter! It’s versatile, making 3 different size tags, and it’s easy to use. It took me all of two minutes to make custom coordinating tags for my gift boxes. Love that!
With the Template Studio it’s so easy to create large scale custom gift wrapping and party decor. You’ll never need to buy gift boxes or bags from the store again. Stay tuned this week to see more Template Studio project inspiration!
Template Studio Starter Kit
Candy Box Guide
Designer Poster Board
Holiday Designer Poster Board
DIY Party 12×12 Patterned Paper Pack
DIY Party 12×12 Cardstock Pack
Fringe and Score Board
Cinnamon Caramel Corn with Pecans and White Chocolate
- 12 C popped popcorn (about 1/2 C kernels)
- 1 C roughly chopped pecans
- 1 C brown sugar
- 3/4 t cinnamon
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 1/4 C karo syrup (or honey makes a good substitution)
- 1 stick real butter (1/2 C)
- 4 oz almond bark (about 3 squares)
Preheat oven to 250 degrees.
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 4 C capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!