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1
Heat the oil in a large heavy-bottom pot over medium heat until very hot and shimmering.
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2
Add the popcorn and immediately cover with a lid.
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3
Shake the pot constantly, holding the lid on with a heatproof holder, until the popping starts, about 1 minute.
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4
Reduce the heat to medium and continue to shake the pot until the popping slows to just a few per 5 seconds, 1 to 2 minutes more.
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5
Remove from the heat and let stand for another minute to allow any last kernels to pop.
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6
Spray a very large bowl with nonstick cooking spray.
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7
Put the popcorn in the bowl and remove any unpopped kernels.
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8
Add the peanuts.
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9
Spray a rubber heatproof spatula with the cooking spray and place next to the bowl.
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10
Combine the brown sugar, butter, corn syrup and salt in a medium saucepan and set over medium heat.
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11
Cook, stirring, until melted and the edges of the mixture begin to bubble.
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12
Clip a candy thermometer to the pan so the bottom of the thermometer is resting in the sugar syrup but not touching the bottom of the pan.
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13
Boil, stirring, until the thermometer registers 300 degrees F (the hard-crack stage), about 8 minutes.
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14
Turn off the burner and add the vanilla.
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15
Stir briefly--about 5 seconds--being careful not to burn yourself as the mixture bubbles up.
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16
Immediately pour the caramel evenly over the popcorn and quickly stir with the prepared rubber spatula until the pieces are mostly separated, about 3 minutes.
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17
Pull apart any larger clumps, being careful because the caramel will still be hot in spots.
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18
Stir in the apple chips.
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19
Cook's Note: Lightly spraying the measuring cup with cooking spray before measuring helps prevent the corn syrup from sticking.
