14 Cups Popped Corn (About 1 Cup Kernels)
2 Cups Honey Roasted Peanuts
10 Tablespoons Unsalted Butter (1 Stick plus 2 Tablespoons)
1¼ Cups Dark Brown Sugar
1/3 Cup Light Corn Syrup
1½ Teaspoons Coarse Sea Salt (Divided)
¼ Teaspoon Baking Soda
Preheat oven to 250°F.
Spray the bottom of 2 half-sheet pans with PAM for Baking.
In a large bowl mix the popped corn with the peanuts. Set aside.
In a heavy bottomed saucepan melt the butter over medium heat. Add the brown sugar, light corn syrup and ½ teaspoon salt. Stir to combine and melt the sugar. Once the sugar is melted raise the heat to high and bring to a boil. Boil, without stirring, until a candy thermometer reaches 248°F. (Don’t let it get any higher in temperature as it will burn quickly.) Remove from the heat and stir in the baking soda.
Quickly pour the caramel over the popped corn and nuts and mix thoroughly to coat. Divide evenly between the 2 half-sheet pans. Bake for 45 minutes stirring twice during the baking time.
Remove from the oven and sprinkle with the remaining sea salt.
Store in an airtight container for about a week. But it won’t last that long because it is hard to stop eating.
Hints and Tips: Be VERY careful when making the caramel as the high temperature turns this into napalm. If the hot syrup gets on your skin you will get burnt. Be sure to use a deep saucepan since it boils up and you don’t want it to go over the top of the pan.