Caramel Peanut Popcorn

 

Caramel Peanut Popcorn

Adapted from David Guas and Raquel Pelzel’s “DamGoodSweet”

Feel free to substitute toasted sliced almonds or chopped pecans for the peanuts.

Makes about 10 cups

• 1 (3.5-ounce) package plain microwave popcorn (or 3.5 ounces of popping corn)
• 1 cup packed light brown sugar
• 1/4 cup light corn syrup
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 cup lightly salted peanuts, roughly chopped

1. Heat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper. Set aside,
2. Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and transfer the popcorn from the bag to the bowl. Set aside.
3. In a small saucepan, whisk the sugar, corn syrup, butter, salt and 2 tablespoons of 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, 3 to 4 minutes.
4. 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.
5. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet.
6. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.