Ingredients:
For the Spicy Peanuts:
- 2 1/2 cups roasted, unsalted peanuts
- 1/4 cup light corn syrup
- 2 tablespoons sugar (white, light, or dark brown)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Dave’s Ancho Powder
- 1/2 teaspoon cayenne
For the Caramel Corn:
- 10 cups freshly popped popcorn (popped without added salt or fat)
- 1/4 pound (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
Instructions:
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To make the peanuts, preheat oven to 350ºF. Line baking sheet with parchment paper.
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Combine peanuts, corn syrup, sugar, salt, Dave’s Ancho Powder, and cayenne in medium bowl. Toss until peanuts are well-coated. Transfer peanuts to baking sheet and bake, stirring occasionally, until nuts around edges of pan are beginning to darken, 15 minutes.
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Allow nuts to cool completely on baking sheet. They will stick together, almost like brittle. Break nuts into bite-sized pieces. Spicy peanuts can be made up to one week in advance.
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To make the caramel corn, preheat the oven to 200ºF. Line baking sheet with parchment paper. Combine popcorn and peanuts in large bowl.
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In medium saucepan, combine butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat. Reduce heat to medium-low, clip candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture reaches 238ºF. Immediately remove pan from heat and stir in baking soda and vanilla.
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Pour hot caramel over popcorn and peanuts. Toss until evenly coated. Transfer popcorn mixture to baking sheet and bake 40 minutes, stirring once halfway through. Caramel corn will keep for 2 to 3 weeks, stored in an airtight container at room temperature.
