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1
To make the peanuts, preheat oven to 350u00b0F. Line baking sheet with parchment paper.
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2
Combine peanuts, corn syrup, sugar, salt, chili powder, and cayenne in medium bowl. Toss until peanuts are well-coated. Transfer peanuts to baking sheet and bake, stirring occasionally, until nuts around edges of pan are beginning to darken, 15 minutes.
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3
Allow nuts to cool completely on baking sheet. They will stick together, almost like brittle. Break nuts into bite-sized pieces. Spicy peanuts can be made up to one week in advance.
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4
To make the caramel corn, preheat the oven to 200u00b0F. Line baking sheet with parchment paper. Combine popcorn and peanuts in large bowl.
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5
In medium saucepan, combine butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat. Reduce heat to medium-low, clip candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture reaches 238u00b0F. Immediately remove pan from heat and stir in baking soda and vanilla.
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6
Pour hot caramel over popcorn and peanuts. Toss until evenly coated. Transfer popcorn mixture to baking sheet and bake 40 minutes, stirring once halfway through. Caramel corn will keep for 2 to 3 weeks, stored in an airtight container at room temperature.
