Spicy Popcorn Balls

• 20 cups freshly popped corn (from 3/4 cup popping corn)
• 4 cups sweetened puffed-corn cereal, such as Corn Pops
• 1 1/2 cups salted roasted peanuts
• 3 cups sugar
• 1 1/2 cups light corn syrup
• 1 stick unsalted butter
• 1/2 cup water
• 1 vanilla bean, split and seeds scraped
• 1 tablespoon kosher salt
• 1 teaspoon chipotle chile powder

1. In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts.
2. In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean and seeds.
3. Cook over moderately high heat, stirring occasionally, until the syrup registers 295 (hard-crack stage) on a candy thermometer, about 18 minutes.
4. Stir in the salt and chipotle powder.
5. Immediately pour the hot syrup over the popcorn mix.
6. Using a lightly oiled wooden spoon, stir to coat.
7. Working quickly, scrape the popcorn onto a large sheet of lightly oiled parchment paper.
8. Discard the vanilla bean.
9. Wearing lightly oiled sturdy rubber gloves and using a very large, lightly oiled ice cream scoop (1/4 cup), form thirty-six 2-inch-wide balls, pressing lightly without compacting.
10. Transfer the balls to a lightly oiled baking sheet.
11. Let cool completely before serving.

freshly popped corn, cereal, peanuts, sugar, light corn syrup, butter, water, vanilla bean, kosher salt, chile powder

Taken from www.foodandwine.com/recipes/spicy-popcorn-balls (may not work)