Step 1

Line a baking sheet with parchment paper and spray with nonstick cooking spray. Toss the popcorn and peanuts in a large bowl. Set aside.

Step 2

In a small saucepan, add the butter, granulated sugar, brown sugar and corn syrup. Cook the mixture over medium-high heat, without stirring, to 300 degrees F or until the caramel reaches a light amber color, about 10 minutes. Brush down the sides of the pot with a pastry brush dipped in water if any crystals form around the edges. You can move the pan around to gently swirl the caramel, but don’t mix it.

Step 3

Pull the mixture off the heat and add the baking soda. Be careful because it will bubble vigorously and the mixture will be very hot. Give the mixture a stir here – this should be the first time you are stirring it. Immediately pour the toffee over the popcorn and peanuts and mix with a spatula. Spread onto the prepared baking sheet and sprinkle with the sea salt. Let cool about 15 minutes.

Step 4

Break the toffee mixture into smaller pieces before serving. It can be stored in an airtight container for up to 1 week.