Ingredients
20cupscorn,freshly popped
4cupssweetened puffed-corn cereal
1½cupssalted peanuts,roasted
3cupssugar
1½cupslight corn syrup
1stickunsalted butter
½cupwater
1vanilla bean
1tbspkosher salt
1tspchipotle chile powder
Preparation
In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts.
In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean, and seeds. Cook over moderately high heat, stirring occasionally, for about 18 minutes until the syrup registers 295 degrees F on a candy thermometer.
Stir in the salt and chipotle powder.
Immediately pour the hot syrup over the popcorn mix. Using a lightly oiled wooden spoon, stir to coat. Working quickly, scrape the popcorn onto a large sheet of lightly oiled parchment paper. Discard the vanilla bean.
Wearing lightly oiled sturdy rubber gloves and using a very large, lightly oil ¼ cup ice cream scoop, form 36 2-inch-wide balls, pressing lightly without compacting.
Transfer the balls to a lightly oiled baking sheet. Let cool completely before serving.
Serve and enjoy.
