|Granulated sugar||1 Tablespoon|
|Caramel topping||1 Tablespoon, warmed|
|Vanilla extract||1⁄2 Teaspoon|
|White vinegar/Cider vinegar||1⁄8 Teaspoon|
|Plain popcorn||2 Cup (32 tbs), prepared|
|Unsalted shelled roasted peanuts||1 Ounce|
In small nonstick skillet heat sugar over very low heat, stirring constantly, until sugar melts and turns golden, about 2 minutes (be careful not to burn); add caramel topping, vanilla, and vinegar and cook, stirring vigorously, until all lumps disappear and mixture is bubbly.
Place popcorn and peanuts in flameproof bowl and set over lowest possible heat; add caramel mixture and toss until popcorn and peanuts are evenly coated.
Moisten hands with cold water, then shape mixture into 4 equal balls; let cool before serving.