15 x 10 x 1 inch pan
1 c. butter
1 c. granulated 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 saucepan. 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. Sprinkle with the cereal, if used. Press down with spatula. Cool until firm. Then break in large irregular pieces as for peanut brittle. Store in air- tight containers.