Toffee Popcorn and Peanuts recipe

10 cups popcorn
1 1/2 cups roasted peanuts or mixed nuts
1 1/3 cups granulated sugar
1/3 cup light brown sugar, packed
14 tablespoons butter, cut into pieces
1/3 cup water
1/8 teaspoon salt

Put popcorn and nuts into a 6-quart bowl and stir.

Oil blade of a metal pancake spatula and bowl of a wooden spoon.

Combine the sugars, butter, water and salt in a 2-quart microwave-safe glass casserole. Cover with wax paper and microwave on HIGH for 2 to 4 minutes, until steaming hot and butter has melted. Stir with an unoiled wooden spoon until the sugar crystals are almost completely dissolved.

Cover again and microwave on HIGH for 2 to 4 minutes, until mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe candy thermometer to the side of the casserole, making sure the bulb is submerged in the toffee mix. Microwave, uncovered, on HIGH for 8 to 10 minutes, until 311 degrees F, very hard-crack stage. Immediately pour the hot toffee mix over the popcorn and nuts. Stir with oiled wood spoon until evenly coated. Scrape the toffee coated popcorn onto a marble slab or two large baking sheets. Using the spatula, flatten into a single layer. Cool for 10 to 15 minutes, or until firm.

Using your fingers, break the candied popcorn into bite-size pieces. Store in an airtight container at room temperature.