This popcorn is why I am sometimes referred to as a "crack" dealer. I made some for the K-State football game mentioned in a previous post. If you like sweet and salty popcorn, then you'll probably love this version. I think it's a great snack to make for the holidays. You could make a batch, divide it up, and give it away in little gift bags for teachers, family or friends. If that sounds like too much trouble, shoot me a message. I might be able to help you with that.
12 cups plain popped popcorn (approximate)
1 cup salted peanuts
½ cup unsalted butter
2 cups dark brown sugar (approximate)
¼ cup dark corn syrup
½ tsp. pure vanilla extract
Preheat the oven to 250°F.
Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside. After your popcorn is popped, go through your popcorn throughly to remove any kernels that didn't pop.
Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use. Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250°F, approximately 10 minutes.
Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.
Source: Adapted from: Alton Brown