Ingredients:
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3 quart popped pop corn
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4 cup cheerios
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4 cup corn or rice chex
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2 cup salted peanuts
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1 cup packed brown sugar
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3/4 cup light corn syrup
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1/4 cup butter, cubed
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2 tsp vanilla extract
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1/2 tsp baking soda
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1 packages candy corn
Method:
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In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter, bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat, quickly stir in vanilla and baking soda until mixture is light and foamy.
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Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Stir in candy corn. Cool completely. Yield: about 5 quarts.
