For the Crème Brulee:
2 cups heavy or whipping cream
1 cup milk
1 vanilla bean, split lengthwise
1/3 cup sugar
6 egg yolks
1/2 cup light brown or raw sugar

• Preheat oven to 300° F. In a medium saucepan, heat cream, milk and vanilla bean just until mixture begins to simmer. Remove from heat and let steep 15 minutes.
• In a medium bowl, whisk together sugar and egg yolks until mixture lightens in color and thickens, about 2 minutes. Whisk egg mixture into cream mixture and strain into a clean bowl.
• Pour mixture into 6 shallow baking dishes (each about 3/4 cup capacity). Place dishes in a roasting pan and pour enough hot water to reach halfway up sides of baking dishes.
• Bake 30 minutes or until mixture is just set in center. Allow dishes to cool completely; cover and refrigerate 2 to 24 hours.
• At serving time, sprinkle brown sugar in a thin layer over each dish. Heat under a preheated broiler 1 minute or until sugar is caramelized. (Alternatively, caramelize the sugar with a kitchen propane torch). Serve with Caramel Popcorn sprinkled over top.

  For the Caramel Popcorn:
  1/2 cup sugar
  1 tablespoon light or dark corn syrup
  2 tablespoons water
  2 tablespoons butter
  1/2 teaspoon salt
  3 cups popped popcorn
  1/4 cup chopped peanuts

• Line a large baking sheet with lightly buttered foil. In a medium saucepan, combine sugar, corn syrup and water and bring to a boil. Cook the syrup over medium heat, without stirring, until it becomes amber in color; about 6 minutes.
• Remove from heat and stir in butter and salt until blended. Stir in popcorn and peanuts until coated. Spread the caramel corn in a single layer onto buttered foil. Allow to cool before breaking into pieces. Store in an airtight container until serving time.