# Components:
→ Popcorn
01 - 10 cups freshly popped popcorn (about 1/2 cup unpopped kernels)
→ Nuts
02 - 1 cup roasted, salted peanuts
→ Caramel
03 - 1 cup light brown sugar, packed
04 - 1/4 cup unsalted butter
05 - 1/4 cup light corn syrup
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon baking soda
08 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper.
02 - Place the popped popcorn and roasted peanuts in a large mixing bowl. Toss to combine.
03 - In a medium saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil.
04 - Let the caramel boil for 4 to 5 minutes without stirring. Remove from heat and immediately stir in baking soda and vanilla extract. The mixture will foam.
05 - Quickly pour the hot caramel over the popcorn and peanuts. Using two spatulas or wooden spoons, toss until the mixture is well-coated.
06 - Spread the mixture evenly onto the prepared baking sheet.
07 - Bake for 45 minutes, stirring every 15 minutes to ensure even coating.
08 - Remove from the oven and let cool completely. Break into clusters before serving.
