Makes approximately 16 cups
12 cups air popped white kernel popcorn
2 cups toasted pecan halves
2 cups toasted raw peanuts
2 cups firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/2 cup plus 3 Tablespoons unsalted butter
2 Tables Vanilla extract
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
Preheat oven to 250 Degrees F. Coat a large pan with nonstick cooking spray. Combine popcorn, pecans and peanuts in prepared pan. Set aside
In a medium saucepan, combine brown sugar, corn syrups, butter and vanilla. Bring to a boil over medium heat. Cook for 5 minutes, stirring only once. Remove mixture from heat. Add baking soda, salt, cinnamon, and pumpkin pie spice, stirring to combine. Pour caramel mixture over popcorn mixture, stirring to coat.
Bake for 15 minutes, remove from oven and stir mixture, The caramel will be thick and be at the bottom of the pan, so make sure you bring the caramel to the top of the popcorn to coat it fully. Repeat this every 15 minutes, until you have had the mixture in the oven for 1 hour. Remove from oven, stir once more to break up any large clusters. Let cool for 20 minutes. Break into pieces. Store in an airtight container for up to 1 week.