Steps

• Step 1

  Preheat the Traeger with the lid closed to 180°F; this will take about 15 minutes.

  180 ˚F / 82 ˚C

• Step 2

  Combine popcorn and peanuts in a large bowl and toss.

  Ingredients

  • 16 Cup popped popcorn

  • 2 Cup lightly salted dry-roasted peanuts

• Step 3

  Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup and salt. Increase heat to medium high and bring to a gentle boil until the temperature reads 250 degrees on a candy thermometer.

  Ingredients

  • 2 Cup butter

  • 4 Cup brown sugar

  • 1 Cup corn syrup

  • 2 Teaspoon Salt

• Step 4

  Stir in baking soda and let bubble for 1 minute. Remove from heat and while whisking, add in bourbon and vanilla. Working quickly, pour the hot caramel over the popcorn and peanuts and toss to coat.

  Ingredients

  • 2 Teaspoon baking soda

  • 4 Ounce bourbon

  • 2 Teaspoon vanilla extract

• Step 5

  Divide the mixture in half and spread over two parchment lined baking sheets. Place directly on the grill grate and smoke for about 1 hour, stirring occasionally. Sprinkle with sea salt and let cook.

  01:00

  Ingredients

  • To Taste sea salt

• Step 6

  Break into bite sized pieces and serve. Enjoy!