Spicy Rosemary-Peanut Caramel Corn
Preheat oven to 275°. Coat a rimmed roasting pan with cooking spray; set aside. Place popcorn and peanuts in a large bowl; set aside. In a heavy 2-quart saucepan, cook and stir butter, brown sugar and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling. Boil at a moderate steady rate for 2 minutes (do not stir). Remove from heat. Stir in rosemary, vanilla, baking soda and cayenne pepper (mixture will foam up).Advertisement
Pour butter mixture over popcorn mixture. Stir to coat well. Spread in prepared pan. Bake for 30 minutes, stirring twice. Transfer to a large sheet of heavy foil; spread evenly. Sprinkle with salt. Cool. Store in an airtight container for up to 1 week.
If you do use salted popcorn, reduce the amount of salt sprinkled over the caramel corn.