Spicy Caramel Popcorn Clusters

Directions

Add roasted peanuts to a large bowl . In a separate, small bowl, mix together the spice mixture . Line a baking sheet with parchment paper and set it aside.

Add 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 your 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. There may be some unpopped kernels, but that’s better than burned popcorn.

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 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, you can shape the popcorn into balls if you want, but I prefer it in freeform clusters. These popcorn clusters keep perfectly at room temperature in an airtight container for a few days, or probably up to a week.