The idea of salty-sweet popcorn just sounds SO good to me in the fall (OK, newsflash: it sounds good to me ALL the time)!  Plus it’s something crunchy to nosh on with this menu of softish foods (the breakfast sliders, fruit and cheesy spinach casserole).

12 cups cooked, pre-made popcorn

2 cups raw unsalted peanuts, shelled and skins off
2/3 cup heavy cream
12 TBSP (3/4 cup) brown sugar
5 TBSP unsalted butter
1 TBSP vanilla
Sea salt (if popcorn is not already pre-salted)
Preheat oven to 350 degrees F.
Place peanuts on a baking tray and roast in the oven for 10 to 15 minutes until toasted ~ be really careful to keep an eye on the nuts as they can go from perfectly lightly roasted to burnt quickly. Remove from oven and allow to cool, then add into a very large mixing bowl along with popcorn. If popcorn you are using isn’t pre-salted, season with sea salt to taste.
Pour the cream into a small saucepan along with all other ingredients.
Increase heat and bring to the boil, stirring constantly then turn heat down to medium and continue to lightly boil until the sauce has thickened, stirring occasionally. It’ll take at least 5 minutes. You want a smooth pouring consistency.
Remove from heat, and allow it to cool a little for at least 10 minutes. When cool to the touch, pour the sauce over the popcorn and nuts and using your hands, coat well and evenly.
When well coated, spread out on a baking tray, and chill the popcorn for about 20 minutes before serving. If not serving immediately, store in an airtight container.

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