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Caramel Popcorn Brittle
8 c Popped corn cooked without fat or salt
1 c Miniature marshmallows
3/4 c Salted dry-roasted peanuts
3 c Sugar
1 c Water
1/2 ts Vanilla extract
Vegetable cooking oil
Combine first 3 ingredients in a large bowl; toss gently, and set aside.
Combine sugar and water in a large, heavy Dutch oven. Place over medium-low heat, and cook 10 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 12 minutes or until amber. (Do not stir).
Remove from heat; stir in vanilla. Add popped corn mixture. Working rapidly, stir well, and spread into a 15-x10-x1-inch jellyroll pan coated with cooking spray. Let cool completely; break into pieces. Yield: 1-3/4 pounds (serving size: 1 ounce).
NOTES : Store in an airtight container.