Caramel Corn Clusters

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Makes about 12 cups

Ingredients

 * 2 tablespoons vegetable oil
 * ⅓ cup popcorn kernels
 * 1 stick (½ cup) unsalted butter
 * 1½ cups packed light brown sugar
 * ½ cup light corn syrup
 * ¾ teaspoon salt
 * ½ teaspoon baking soda
 * 1 cup salted peanuts (5 oz)
 * special equipment: a candy thermometer

Directions

 * 1) Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.
 * 2) Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
 * 3) Remove from heat and uncover.
 * 4) Line bottom of a large shallow baking pan with foil.
 * 5) Lightly oil foil.
 * 6) Melt butter in a 6-quart heavy pot over moderate heat.
 * 7) Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes.
 * 8) Remove pot from heat.
 * 9) Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat.
 * 10) Immediately spread mixture in baking pan as thinly and evenly as possible.
 * 11) Cool completely, then break into bite-size pieces.