The smell of this delicious glazed carmel corn crunch will bring back childhood memories of county fairs and baseball games.
Preheat oven to 250˚F. Spray large roasting pan with nonstick spray. Mix popcorn and peanuts in pan. Mix brown sugar, corn syrup, and butter in heavy large saucepan over medium heat. Bring to a boil; boil, without stirring, for 5 minutes. Stir in cinnamon, vanilla and rum extracts; mix well. Pour over popcorn mixture, stirring to coat. Bake about 45 minutes, stirring occasionally, until very crisp. Cool, break into pieces. Store in airtight container.