Ingredients
20 c. freshly popped corn
4 c. sweetened puffed-corn cereal
1 1/2 c. salted roasted peanuts
3 c. sugar
1 1/2 c. light corn syrup
1 stick unsalted butter
1/2 c. water
1 vanilla bean
1 tbsp. kosher salt
1 tsp. chipotle chile powder
Preparation
Step 1In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts.Step 2In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean, and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295 degrees (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder.Step 3Immediately 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 oiled ice cream scoop (1/4 cup), form thirty-six 2-inch-wide balls, pressing lightly without compacting. Transfer the balls to a lightly oiled baking sheet. Let cool completely before serving.
