BBQ Kettle Corn
Preheat oven to 250°. Spread 12 c. popped popcorn and 1 ½ c. unsalted peanuts in an even layer on two baking sheets coated with cooking spray. In large saucepan, bring ½ c. unsalted butter, 1 ½ c. packed light brown sugar, ½ c. BBQ sauce and 2 tsp. salt to boil, stirring constantly over medium. Once mixture reaches a boil, stop stirring and allow to boil for 4 minutes. Remove from heat and stir in ½ tsp. baking soda. (The mixture will foam and bubble up). Immediately pour over popcorn-nut mixture and stir with spatula to coat evenly. Bake, stirring every 15 minutes, for 30 minutes. Let cool 5 minutes; break into pieces. Store in an airtight container for up to one week. Makes 12 cups.