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, baking soda, 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.