Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl.
Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble).
Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour. Let cool completely. Break into pieces and store in an airtight container for up to 2 weeks.
Photograph by Lisa Shin
Recipe courtesy Food Network Magazine