3 tablespoons (42 grams) coconut or canola oil, divided
⅓ cup (61 grams) Arrowhead Mills Organic Yellow or White Popcorn
⅓ cup (45 grams) salted peanuts
½ cup (110 grams) firmly packed light brown sugar
¼ cup (57 grams) unsalted butter
2 tablespoons (42 grams) light corn syrup
¼ teaspoon kosher salt
¼ teaspoon (1.25 grams) baking soda
Instructions
In a small saucepan, heat oil over medium-high heat. Add 3 kernels; cover pan tightly with lid. When kernels have popped, add remaining corn kernels in an even layer. Cover pan tightly with lid, and reduce heat to low; cook until rapid popping has almost completely stopped, about 30 seconds. Transfer to a large rimmed baking sheet. (You should have a total of 8 cups [90 grams] popcorn.)
Preheat oven to 200°F (93°C).
Sprinkle peanuts on top of popcorn. Spread mixture to an even layer.
In medium saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture begins to bubble around edges. Cook for 5 minutes. Remove from heat. Stir in baking soda. (Mixture will foam.) Pour brown sugar mixture over popcorn mixture. Gently stir to coat evenly.
Bake for about 1 hour, stirring every 15 minutes. Let cool completely on pan on a wire rack. Store in airtight containers.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/caramel-popcorn/