Sweet and salty mix with popcorn

Ingredients:

• 5 cups popcorn
• 5 cups assorted Japanese rice crackers (not fish flavor)
• 1.5 cups salted peanuts
• 0.5 cup sesame seeds
• 1.5 cups wasabi peas
• 1 cup dark brown sugar
• 0.5 cup dark or light corn syrup
• 110 g unsalted butter
• 1 teaspoon of salt
• 1 tsp vanilla extract
• 0.5 tsp of soda

Preparation:

1. Preheat oven to 350°F (110°C). Spray 2 baking sheets with cooking spray. Combine popcorn, rice crackers, peanuts, sesame seeds, and wasabi peas in a large bowl.
2. Combine brown sugar, corn syrup, butter, and salt in a heavy saucepan and heat over medium-high heat. Bring to a boil, stirring constantly, then simmer, stirring, until thickened, about 1 minute more. Remove from heat. Stir in vanilla extract and baking soda thoroughly (the caramel will bubble).
3. Pour the hot caramel over the popcorn mixture and stir with a metal spoon (don't worry if the caramel is too thick; it will melt in the oven). Spread the popcorn on the prepared baking sheets; bake, stirring every 15 minutes to coat evenly, for 45 minutes to 1 hour. Let cool completely. Break up the snack mixture and store in an airtight container for up to 2 weeks.