Ingredients

• 11 cups popped popcorn
• 1 cup Spanish peanuts
• 1.25 cups dark brown sugar
• 10 tablespoons unsalted butter , cut into pieces
• 0.25 cups dark corn syrup
• 1 teaspoon kosher salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts over top.
3. 3 Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter melted and sauce thick and caramelized, 2 to 3 minutes.
4. 4 Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to bottom of the roasting pan.
5. 5 Bake in the preheated oven, stirring occasionally, until caramel and popcorn crisped, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely.

Nutrition per serving