Sweet and Salty Popcorn Mix

• Cooking spray
• 5 cups popcorn
• 5 cups assorted Japanese rice crackers (not fish flavor)
• 1 1/2 cups cocktail peanuts
• 1/2 cup sesame seeds
• 1 1/2 cups wasabi peas
• 1 cup packed dark brown sugar
• 1/2 cup dark or light corn syrup
• 1 stick unsalted butter
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

1. Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray.
2. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl.
3. Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat.
4. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute.
5. Remove from the heat.
6. Carefully stir in the vanilla and baking soda (the caramel will bubble).
7. Pour the hot caramel over the popcorn mixture and stir with a metal spoon.
8. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.)
9. Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour.
10. Let cool completely.
11. Break into pieces and store in an airtight container for up to 2 weeks.
12. Photograph by Lisa Shin

cooking spray, popcorn, assorted japanese rice crackers, cocktail peanuts, sesame seeds, wasabi peas, brown sugar, corn syrup, butter, salt, vanilla, baking soda

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-salty-popcorn-mix-recipe.html (may not work)