Nutty Caramel Corn

Ingredients

• 2 Tbsp vegetable oil
• 1/2 cup popcorn kernels
• 1 1/2 cups granulated sugar
• 1 Tbsp butter
• 2 tsp salt
• 1/4 cup water
• 1 tsp baking soda
• 1/4 tsp cayenne
• 1/2 cup honey roasted peanuts

Directions

1. Add 2 Tbsp of vegetable oil to a large lidded pot, along with one popcorn kernel, and set it over high heat. When that kernel pops, pour in the remaining 1/2 cup of kernels. Shake the pot so the kernels get coated in oil, then let them pop. Once the popping tapers off, like microwave popcorn does, take the pot off the heat. If you want to vent a little steam, hold the lid just slightly open while the corn pops, but not enough to let the kernels escape.
2. In a small pot, stir together the water, sugar, butter and salt. Set it over medium heat and bring the mixture to a boil. Let it keep boiling until the syrup turns a light golden color.
3. As the syrup cooks, pick out any kernels that did not pop, then stir the nuts into the popcorn. Cover a large baking sheet with foil and coat it with non-stick spray. Heat the oven to 250 degrees.
4. When the sugar mixture is golden, take it off the heat and mix in the baking soda and spices, whether cayenne, chili powder or none. Right away, pour the hot caramel over the popcorn and nuts, then stir until everything is coated. Move fast here, because the caramel firms up as it cools. Spread the popcorn, nut and sugar mixture onto the prepared baking sheet, transfer it to the oven and bake for about 15 minutes. Cool it for 5-10 minutes before eating so the caramel coating can set.