From: Chef Drew Van Leuvan of Grain, Atlanta. Yield: varies.
2 lb. cooked popcorn
1 cup dehydrated apples
¼ cup peanuts, toasted and crushed
2 cups Cinnamon Toast Crunch Cereal
2 Tbsp. sea salt
½ cup glucose syrup
¼ cup honey
¼ cup butter, salted
½ vanilla bean
1 Tbsp. baking soda
For popcorn mix: Mix all ingredients thoroughly and pour into a large bowl. Reserve.
For caramel: Scrape vanilla bean into a small pot. Add remaining ingredients, except baking soda, into the pot and bring to a simmer. Reduce heat to medium simmer and let cook until caramel is achieved. Working quickly, sprinkle baking soda into the caramel, being careful not to touch caramel. Drizzle caramel into popcorn mix and mix it all together until incorporated. Allow the mix to cool.
Per order: Add a good handful of popcorn caramel mix into a small bowl. Flash freeze the candy, using about 2 cups of liquid nitrogen. Let all the liquid nitrogen burn off, then serve the candy.