Ingredients

2 cups granulated sugar

1/2 cup corn syrup

1/4 cup butter

2 teaspoons vanilla extract

1 teaspoon baking soda

1 cup roasted salted peanuts

4 cups popped popcorn, divided

Directions

1. Line large baking sheet with parchment paper; spray with cooking spray. Set aside
2. In large heavy-bottomed saucepan, combine sugar, corn syrup and 1/2 cup water; cook over medium heat, stirring until sugar dissolves.
3. Increase heat to medium-high; bring to boil, without stirring. Reduce heat to medium. Cook, without stirring, for about 10 minutes or until golden brown and candy thermometer reaches hard-crack stage (300 to 310 degrees farenheit)
4. Working quickly, carefully remove pan from heat. Stir in butter, vanilla and baking soda until foamy. Stir in peanutes and 2 cups popped popcorn until well coated.
5. Immediately pour mixture onto prepared pan; using heatproof spatula, spread as thinly as possible. Sprinkle with remaining popcorn, pressing popcorn into candy with spatula. Let cool completely; break into pieces. Store in airtight container.

Tips:

1. Alternatively, test for hard-crack stage by dropping a teaspoonful of hot syrup into a cup of cold water. At this state, the syrup will form hard brittle threads and crack when you bend them.
2. Substitute peanuts with cashews, pistachios or almonds if desired.