Ingredients
1cuproasted peanuts
½tspsalt
1tspchili powder
½tspsugar
½tspcayenne pepper
⅓cuppopcorn
3tbspcanola oil
½cupunsalted butter
1cupbrown sugar
½cuplight corn syrup
½tspbaking powder
Preparation
Add roasted peanuts to a large bowl. In a separate, small bowl, mix together the spice mixture of salt, chili powder, sugar, and cayenne. Line a baking sheet with parchment paper and set it aside.
Add the canola oil to a large pot over medium heat. Add one kernel of popcorn to the pot and cover the lid. When that kernel pops, it means the oil is at the right temperature.
Remove the single kernel and pour in all the popcorn. Off the heat, cover the pot and wait 30 seconds to bring all the kernels up to temperature. Return the pot to heat and shake vigorously while the popcorn pops to prevent burning.
When the popping slows to a few seconds between pops, remove from heat and pour into the large bowl with the peanuts.
Melt the butter in a medium pot over medium heat. Add the brown sugar and corn syrup and stir well to combine.
Cook over medium heat for 6 to 8 minutes until the mixture thickens and coats the back of a rubber spatula.
Add half of the spice mixture to the caramel sauce along with the baking powder. Stir well to combine.
Immediately after making the caramel, pour it into the popcorn and peanut mixture. Work quickly and stir to combine and coat popcorn.
Spread the popcorn out on the baking sheet lined with parchment paper. Use a rubber spatula to press the popcorn down into an even layer. Sprinkle popcorn with the remaining spice mixture.
When the popcorn has cooled slightly, shape the popcorn into balls or freeform clusters.
Serve and enjoy!
