Circus Caramel Popcorn

Directions

1. 1

   Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone mats.
2. 2

   In a large, heavy-bottomed pot, melt 3 tablespoons of unsalted butter and the vegetable oil over medium-high heat, then add the popcorn kernels; cover and cook, shaking occasionally, until all kernels have popped, which usually takes about 5 minutes.
3. 3

   Transfer the popped popcorn to a very large mixing bowl, discarding any unpopped kernels, and set aside.
4. 4

   In a medium-sized heavy saucepan, combine the brown sugar, 1/2 cup of unsalted butter, and the corn syrup; bring to a boil over medium heat, stirring constantly, until the sugar is dissolved.
5. 5

   Reduce the heat to medium-low and continue to boil, without stirring, for 4 minutes, allowing the caramel to reach a rich, golden amber color.
6. 6

   Remove the caramel from the heat and immediately stir in the baking soda, vanilla extract, and kosher salt; the mixture will foam up, creating a lighter, more pourable caramel.
7. 7

   Quickly pour the warm caramel over the popped popcorn in the large mixing bowl, adding the roasted salted peanuts simultaneously, and stir with a heat-resistant spatula until the popcorn and peanuts are evenly coated.
8. 8

   Divide the caramel-coated popcorn between the two prepared baking sheets, spreading it into a single layer.
9. 9

   Bake for 45 minutes, stirring the popcorn every 15 minutes to ensure even baking and a crisp texture, allowing the caramel to dry and harden.
10. 10

    Remove from the oven and let cool completely on the baking sheets; once cooled, break the popcorn into individual pieces and store in an airtight container for up to one week.