Divide popcorn and peanuts evenly between two bowls. Set aside.

Combine brown sugar, cream, light corn syrup, and butter in small saucepan. Bring mixture to a boil over medium heat and continue cooking for 4 minutes, stirring constantly. Remove from heat, stir in salt and cool slightly. Divide caramel in half. To make popcorn shown, use Color Right base colors to tint caramel red and gold using the following combinations:

• Red: ½ caramel recipe + 2R + 1C
• Gold: ½ caramel recipe + 1Y

Preheat oven to 250F. Prepare Mega Cookie Sheet with vegetable pan spray.

Toss half popcorn with red caramel. Repeat with gold caramel. Spread into single layer on prepared cookie sheet and bake for 40-45 minutes, stirring every 10 minutes.

Cool completely on pan on cooling grid. Break apart into pieces and combine two mixtures together.

Makes about 6 cups.