By In The Kitchen With Stefano Faita

INGREDIENTS

8 cups popped popcorn
1 1/2 cups roasted peanuts (unsalted)
1 1/2 cup pretzels
3/4 cup maple syrup
1/4 cup corn syrup
1/4 cup butter (unsalted)
Sea salt or kosher salt, to taste
Cayenne, to taste


PREPARATION

Preheat oven to 300 degrees F. Line a large baking sheet or roasting pan with parchment paper.

Combine popcorn, peanuts and pretzels in large bowl or roasting pan. Set aside.

Over medium heat, bring maple syrup and corn syrup to a boil and cook to soft ball stage (240 degrees F.). Add butter, salt and cayenne pepper.

Carefully pour the maple caramel mixture over popcorn and toss with wooden spoon or tongs to combine. Bake, turning every 8 to 10 minutes, until caramel hardens on popcorn, about 30 minutes.

Let cool completely. Store in airtight container.

Yield: About 10 cups.

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