Popcorn Crunch Sundae

• 6 tablespoons unsalted butter, cut into 1/2" pieces, plus more for pan
• 3 cups popped popcorn
• 1/2 cup salted roasted peanuts
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• 1/3 cup sugar
• 1/4 cup natural unsweetened cocoa powder
• 3 tablespoons light corn syrup
• 1/4 cup (1/2 stick) unsalted butter
• 1 ounce semisweet chocolate, chopped
• 1/2 teaspoons vanilla extract
• 1/8 teaspoon kosher salt
• 2 pints dulce de leche ice cream

1. Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl. Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes.
2. Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces.
3. Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth. Bring just to a simmer over medium heat. Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth. Cover to keep warm.
4. Serve ice cream topped with popcorn crunch and fudge sauce.
5. DO AHEAD:

unsalted butter, popcorn, peanuts, sugar, light corn syrup, sugar, natural, light corn syrup, butter, semisweet chocolate, vanilla, kosher salt, cream

Taken from www.epicurious.com/recipes/food/views/popcorn-crunch-sundae-51160810 (may not work)