1 c. butter
1 c. sugar
2 tbsp. water
1 tbsp. light corn syrup
1 tsp. vanilla
2 1/2 c. freshly popped popcorn
1/2 c. natural cereal, optional

Melt butter over low heat in heavy sauce pan. Remove from heat, stir in sugar. put back over low heat until mixture comes to a full boil, stirring constantly. Stir in water and corn syrup. Cook, stirring occasionally, to soft crack stage (270 degrees on candy thermometer). Remove from heat. Stir in vanilla, then popcorn. Mix lightly. Spread quickly in buttered 15 x 10 x 1 inch sheet pan. Press down with spatula. Cool until firm. Then break in large irregular pieces as for coconut brittle. Store in airtight container.