Pop popcorn according to package. Place popped corn into a large mixing bowl (make sure to not add any seeds). Set aside.
In small saucepan over medium heat, melt butter with sugar, corn syrup and salt. Bring to a boil. Remove from heat. Stir in baking soda and vanilla. Pour over popped corn. Mix well.
Divide caramel corn mixture evenly into two foil lined broiler pans (or large disposable lasagna pans would work too) Bake in a 250 degree oven for one hour. Stir every 15 minutes, and rotate in oven.
After one hour, remove from oven and pour into a large mixing bowl. Melt vanilla bark according to package directions and pour over caramel corn. Add in peanuts and candy corn. Pour onto parchment paper (I lay a big strip down on my counter top) and allow to set, about 30 minutes). Once chocolate is set, fill two large gallon sized ziploc bags and seal. ENJOY!
Notes
Once chocolate is set, fill two large gallon sized ziploc bags and seal. Store for up to one week.
Storing: This popcorn lasts about 2 weeks if stored sealed tightly at room temperature. In my house, we always eat it up long before!
Not a fan of candy corn? You can make this without to have a delicious peanut caramel corn recipe.
Broiler pans lined with foil are perfect for baking the popcorn. Disposable lasagna pans work too!
Store the caramel corn in individual portions by dividing it between sandwich bags instead of larger gallon sized bags. Easy to grab and go or hand out as a Halloween party favor!