Combine caramels and whipping cream in a glass bowl. Microwave on high for 3 minutes or until melted, stirring mixture once. Set aside.
Place popping corn and popping oil in the Sweet & Easy. Pop popcorn using medium-high heat. Once finished popping, remove from heat and set aside.
Add peanuts into the Sweet & Easy, close lid, and stir. Then, drizzle half the caramel sauce onto popcorn/nut mixture in the Sweet & Easy, stirring gently to coat. Repeat using remaining caramel sauce.
Put popcorn mixture on a lightly greased 15x10-inch jelly roll pan. Bake at 250 degrees Fahrenheit for 1 hour. Cool. Makes about 13 cups.
Contributor: Wabash Valley Farms