Sinfully Delicious Caramel Corn

Directions

1. Preheat the oven to 250°F, and line a rimmed baking sheet with parchment paper.
2. Pop the popcorn according to the package instructions. (2 1/2 mins works good for me, 3 mins tends to burn it a bit) *Pick out each and every kernel that does not pop.* (This step is very important because you don't want anyone to break a tooth on caramel coated kernels!) Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl.
3. In a saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a low boil over medium heat. Whisk often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn, using a rubber spatula to gently fold the caramel into the popcorn. Take care to distribute it as evenly as you can. Stir in the peanuts, if using, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and cool for 10 minutes. Gently break up the popcorn, and serve.