Salted Honey Peanut Caramel Corn: A Sweet and Salty Crunch

Pop the kernels using an air popper or stovetop method.
Transfer to a large mixing bowl and remove any unpopped kernels.
Add the salted peanuts and toss to combine.
Make the Caramel Sauce:

In a saucepan over medium heat, melt the butter.
Stir in honey and brown sugar, bringing the mixture to a gentle boil.
Let it simmer for 3-4 minutes without stirring.
Remove from heat and quickly whisk in baking soda, vanilla extract, and sea salt. The mixture will bubble up—this is normal.
Coat the Popcorn:

Pour the caramel sauce over the popcorn and peanuts.
Use a spatula to gently toss and coat everything evenly.
Bake for a Crunchy Finish (Optional):

Preheat oven to 250°F (120°C).
Spread the caramel-coated popcorn on a lined baking sheet.
Bake for 30-40 minutes, stirring every 10 minutes for even coating.
Let cool completely to crisp up.
Garnish and Serve:

Sprinkle with flaky sea salt for extra crunch.
Break apart and enjoy!
Serving and Storage Tips