toffee peanut popcorn

This sweet, salty, sticky, crunchy popcorn is truly addictive. I adore plain stovetop popcorn, but this dressed-up version is the ultimate party snack food. It doubles as a snack and a dessert and is sure to please a crowd.
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Popped popcorn (6 cups)
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Whole roasted, salted peanuts (1 cup)
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Butter (2 sticks)
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Brown sugar (2 cups)
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Dark corn syrup (1/2 cup)
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Vanilla extract (2 teaspoons)
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Baking soda (1 and 1/2 teaspoons)
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Sea salt (2 teaspoons)
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Preheat the oven to 250 degrees. Line two large baking sheets with parchment paper.
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Pop 6 cups of popcorn (either store-bought bags in the microwave, or kernels on the stovetop). Add the popped corn to a large mixing bowl with the roasted peanut pieces.
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In a medium saucepan, melt 2 sticks of butter on the stove with the brown sugar, dark corn syrup, vanilla extract, baking soda, and salt. Cook the toffee mixture at a light simmer for 3 to 4 minutes. The mixture will be deep golden brown and fragrant.
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Add the toffee mixture to the popcorn and toss with a spatula until all popcorn is evenly coated. It will be very sticky.
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Transfer the popcorn onto the lined baking sheets, splitting the popcorn evenly so that you can spread it out into an even layer on each sheet.
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Bake the popcorn for 45 to 50 minutes in the oven, until the sticky coating begins to harden.
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Remove the popcorn from the oven and let cool. Break into pieces and serve warm in a large serving bowl. The popcorn will also keep for a week in Tupperware or a Ziploc bag.