Ingredients

The following ingredients have 9 Servings
  • 8 cups fresh popped popcorn (about 1/2 cup unpopped corn) (See Tip 1)
  • 1 cup (6-ounces) unsalted dry roasted peanuts (See Tip 2)
  • 5 Tablespoons (2.5-ounces) unsalted butter
  • 1/2 cup (3.75-ounces) light brown sugar
  • 1/4 cup (2.75-ounces) light corn syrup
  • 1/2 teaspoon Kosher salt (See Tip 3)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Instruction

  • Preheat oven to 250° F.
  • Place popcorn in a large bowl; add peanuts to the top. Do not stir. Set aside.
  • Heat the butter, brown sugar, corn syrup, and salt in a small saucepan over medium-high heat. Bring to a boil, stirring until butter is melted. Reduce heat to medium-low; cook, undisturbed and uncovered for 5 minutes.
  • Remove saucepan from heat and stir in vanilla extract and baking soda. (See Tip 4)
  • Pour the caramel over the peanuts and popcorn; stir to coat.
  • Spread the mixture in a large disposable aluminum pan. Bake for one hour, removing every 15 minutes to stir.
  • Spread the mixture onto parchment paper to cool. It may seem sticky at first but will dry as it cools.
  • Store in airtight container. (See Tip 5)
  • Yield: About 9 cups.