One bite of this sweet, crunchy and buttery concoction is going to lead to another and another...caution is advised...you have been warned.

Caramel Corn

6 quarts unsalted popped popcorn
2 cups salted peanuts
1 cup (2 sticks) butter
2 cups packed dark brown sugar
1/2 cup white corn syrup
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract

1. Measure popcorn and nuts into two 13x9x2-inch baking pans. Bake 5 minutes at 250°F (120°C) to crisp popcorn.
2. In heavy saucepan, melt butter; add brown sugar and corn syrup. Bring to a full boil over medium-high heat, stirring constantly. Boil 5 minutes.
3. Immediately remove from heat; add baking soda and salt, then vanilla.
4. Pour syrup over popcorn and nuts, dividing mixture evenly between the two pans, stirring to coat evenly.
5. Bake at 250°F (120°C) for 50 minutes, stirring every 10 minutes.
6. Cool on waxed paper.

Makes 24 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.