Butter Toffee Popcorn

Notes

From Cook's Country

This recipe makes about 3½ quarts. Popcorn can be stored in airtight container at room temperature for 5 days.

Ingredients

• 3 quarts plain popped popcorn (approx 9 tablespoons unpopped kernels)
• 10 tablespoons (1¼ sticks) unsalted butter
• 1½ cups packed light brown sugar
• ½ cup dark corn syrup
• ½ teaspoon salt
• 1 ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• 2 cups salted peanuts

Directions

1. Adjust oven rack to middle position and heat oven to 250 degrees.
2. Grease large roasting pan.
3. Place popcorn in pan.
4. Melt butter in large saucepan over medium-high heat.
5. Add brown sugar, corn syrup, and salt and bring to boil.
6. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
7. Off heat, stir in vanilla and baking soda (mixture will foam).
8. Add peanuts and pour mixture over popcorn, tossing to coat.
9. Bake, stirring occasionally, until popcorn is deep golden brown and caramel has set, 1 to 1½ hours.
10. Cool to room temperature.
11. Serve.