For the Spicy Peanuts:
2 1/2 cups roasted, unsalted peanuts
1/4 cup light corn syrup
2 tablespoons sugar (white, light, or dark brown)
1 1/2 teaspoons kosher salt
1 teaspoon chili powder
1/2 teaspoon cayenne
For the Caramel Corn:
10 cups freshly popped popcorn (popped without added salt or fat)
1/4 pound (1 stick) unsalted butter
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 teaspoon pure vanilla extract