Preheat oven to 250 degrees.
Line a cookie sheet with parchment paper.
Place popcorn in a large bowl.
In a large saucepan heat the vegan butter, brown sugar, maple syrup, molasses and salt to medium heat.
Place a candy thermometer onto side of saucepan.
Stir and heat mixture on medium heat until candy thermometer reaches 250 degrees.
Watch the mixture closely.
You may have to turn the heat down slightly so as not to burn the caramel mixture.
Remove from heat and add vanilla and baking soda.
Stir.
The mixture will rise a lot once baking soda is added.
Quickly add the caramel to the popcorn and stir.
Add the peanuts and stir again.
Pour the caramel popcorn on the cookie sheet and spread out evenly.
Bake for 1 hour, stirring the popcorn every 15 minutes.
Remove from the oven and cool.
Enjoy!