Preheat oven to 250°F. Prepare two large baking sheets with parchment paper, set aside.
In a large stockpot over medium/low heat, add vegetable oil, popping corn and salt. Cover. When popping begins, keep your pan moving. Replace the lid with a splatter screen if desired. When popping slows down, remove from heat and divide popped corn among two large bowls. Divide peanuts between the two bowls. Set aside.
In a double boiler over simmering water, melt butter. Add in brown sugar and corn syrup. When mixture is combined well, add vanilla and baking soda. Remove from heat.
Immediately pour half of the caramel mixture over one bowl of popcorn and peanuts. Toss to coat well. Transfer to a parchment lined baking sheet. Spread out well. Repeat with remaining caramel sauce and second bowl.
Bake at 250°F for 1 hour, tossing every 15-20 minutes. At 1 hour, remove from oven. Break apart as needed, transfer to an airtight container for storage.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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