Butter Toffee Popcorn - kernels

Method

• Preheat the oven to 250 degrees.
• Grease two large rimmed baking sheets and set aside.
• Pop the popcorn kernels, in shifts if needed to ensure your popcorn popper doesnt burn the popcorn, and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.
• In a large saucepan over medium heat, melt the butter.
• When melted add the brown sugar, corn syrup, and salt.
• Bring to a boil while stirring.
• Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes.
• The mixture will be slightly thickened.
• Take the pot off the heat and stir in the vanilla and baking soda.
• The mixture will bubble so be careful.
• Pour the caramel over the popcorn and mix slightly.
• Add the peanuts and mix well but gently (so you dont break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.
• Turn the popcorn out onto the baking sheets, spreading into an even layer.
• Bake the popcorn for one hour, stirring and tossing every 20 minutes.
• Move the bottom tray to the upper rack and vice versa each time you stir.
• The popcorn will deepen in color and harden a bit as the caramel bakes and sets.
• Cool the popcorn to room temperature.
• Store in an airtight container.
• Ive found the popcorn will keep, stored tightly, for 1-2 weeks.