Sweet & Salty Popcorn Mix

Sweet & Salty Popcorn Mix Cooking Spray 5 cups light buttered popcorn 5 cups assorted Japanese rice crackers (not fish flavor) 1-1/2 cups cocktail peanuts 1/2 cup sesame seeds 1-1/2 cups wasabi peas 1 cup packed dark brown sugar 1/2 cup dark or light corn syrup 1 stick unsalted butter 1 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda Preheat oven to 2250 F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, seeds and peas in a large bowl. Combine the brown sugar, corn syrup, butter and salt in a heavy bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble). Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don’t worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes. Let cool completely. Break into pieces and store in an airtight container for up to two weeks.