Caramel Popcorn - popcorn kernels

Method

• Preheat oven to 250 degrees F. Generously butter heavy large baking pan.
• Mix warm popcorn and peanuts in prepared pan.
• Place in oven while preparing syrup.
• Combine brown sugar, butter and corn syrup in heavy medium saucepan.
• Whisk over medium-low heat until sugar dissolves and butter melts.
• Attach clip-on candy thermometer to side of pan.
• Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
• Remove from heat.
• Stir in vanilla extract, salt and baking soda (mixture will bubble).
• Gradually pour syrup over popcorn and nuts completely.
• Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes.
• Remove from oven.
• Using metal spatula, scrape mixture from bottom of pan to loosen.
• Cool completely in pan.
• (Can be prepared 1 week ahead.
• Store in airtight container at room temperature.)