- 4 cups of freshly-popped popcorn
- 1/3 cup lightly salted peanuts
- 1/2 cup light brown sugar
- 2 tbsp light corn syrup
- 3 tablespoons unsalted butter, melted
- 1 tablespoons water
- ¼ teaspoon salt
- 1 teaspoons vanilla extract
- 1/4 teaspoon baking soda
Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn and peanuts to the bowl; set aside.
In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 250 degrees F on a candy thermometer, about 3 to 5 minutes.
Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated.
Bake for 40 minutes to 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn.