12 cups popped popcorn
1 cup roasted salted peanuts
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1 1/2 teaspoons vanilla powder (or 1 whole bean scraped)
1/4 teaspoon almond extract
4 oz. white chocolate, melted
Edible gold glaze
Line a large rimmed baking sheet with parchment paper. Combine popcorn and peanuts on the tray and set aside.
In a medium, heavy-bottomed saucepan combine the sugar, corn syrup and 1/2 cup water and stir. Bring the mixture to a boil over medium-high heat and boil until the sugar reaches 300 degrees.
Remove the thermometer and take the pan off the heat. Add the vanilla, almond and salt and stir gently. Coat a spatula with non-stick spray and pour the syrup over the popcorn and peanuts in a steady stream. Use the spatula to toss it around, evenly coating the popcorn in the sugar mixture.
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