Spicy Peanut Caramel Corn
2 tablespoons vegetable oil
1/2 cup popcorn kernels
2 1/2 cups roasted, salted peants
1 stick butter
1 cup dark brown sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon pure chile powder
1/4 teaspoon cayenne pepper
Heat the oil I a large heavy pot with tight fitting lid and pop the popcorn, shaking the pan back and forth until popping comes to a stop……3 to 4 minutes.
Transfer to a large bowl…..removing any unpopped kernels. Add the peanuts.
Line a baking pan with parchment paper. Preheat oven to 200 degrees.
In a medium heavy saucepan, combine butter, sugar, corn syrup and salt.
Bring to a boil over medium heat. Cook until mixture registers 238 º F. on a candy thermometer. Stir occasionally.
Remove from heat and stir in baking soda, vanilla, chile powder and cayenne.
Pour the hot caramel over the popcorn and peanuts and toss to evenly coat.
Pour on baking sheet and bake for 40 minutes, stirring once half way through.
Store in an airtight container
Makes about 12 cups.