Caramel Popcorn

Caramel Popcorn 2006

½ cup popcorn kernels, freshly popped
2 cups roasted peanuts
1 ¼ cups (packed) golden brown sugar
¼ cup butter
¼ cup light corn syrup
2 tsp vanilla
½ tsp salt
¼ tsp baking soda

Preheat oven to 250 degrees. Generously butter heavy, large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.
Combine brown sugar, butter and corn syrup in heavy, medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Increase heat to a high boil without stirring, occasionally brushing down sides of pan (about 4 minutes). Remove from heat. Stir in vanilla, salt and soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.

Bake until caramel feels dry, stirring frequently, for about 1 hour 30 minutes. Remove from oven. Using a spatula, scrape mixture from bottom of the pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in an airtight container at room temperature.)