Popcorn Peanuts Caramel Mix

# Required ingredients:

→ 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

# How to make it:

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 and prevent burning.

08 - Remove from the oven and let cool completely. Break into clusters before serving.

# Expert Advice:

01 -

The caramel gets sticky-crunchy in exactly the right way because you're not fussing with a candy thermometer or guessing games.
It costs practically nothing to make and tastes like you spent an hour in some fancy food shop.
You can eat it straight from the container at midnight without guilt because it's just popcorn, peanuts, and caramel doing what they do best.

02 -

Don't stir the caramel once it reaches a boil or you'll end up with a grainy, crystallized mess that tastes bitter; your first attempt taught you this the hard way.
The baking soda bubbling up looks wrong but that's the exact moment you know it's working—it aerates the caramel and creates those tiny pockets that make the texture special.

03 -