Popcorn: In a large, heavy-bottom pan, add oil and 3 kernels. Turn heat to medium-high. Top with lid, wait for the first few kernels to pop, then remove lid and add remaining kernels. Place lid on pot and shake every 10 to 15 seconds. When the popping slows down to a pop every 2 to 3 seconds, turn heat off. Shake for another 10 seconds. Pour popcorn onto a baking sheet.
Preheat oven to 200 degrees.
In a high-sided saucepan on medium heat, melt butter. Add brown sugar and salt. Bring to a boil, stirring to melt sugars. Boil for 3 minutes, without stirring. Turn off heat and whisk. Add baking powder and whisk again.
Sprinkle peanuts over popcorn, then pour sugar mixture over the top. Stir to coat. Bake for 30 minutes, stirring popcorn every 10 minutes, scraping up sugar, if necessary, from bottom of pan.
Remove from oven, break up any big clumps before sugar cools. Let cool completely. Store in an airtight container for 3 days at room temperature.
Quick sauerkraut: In a sauce pot, whisk together water, vinegar, salt and garlic powder over high heat. Bring to a boil and dissolve salt. Add cabbage and toss until coated. Place hot dogs on top of cabbage. Cover and simmer for 10 to 15 minutes, until cabbage is wilted and hot dogs are warm. Remove from heat.
Place hot dogs in buns and top with sauerkraut. Add a packet of ketchup or mustard to each and wrap in aluminum foil.