1 1/2 c. Corn Chex
1 1/2 c. Rice Chex
1 1/2 c. Wheat Chex
4 c. air-popped popcorn
1/4 c. butter (regular or diet)
6 tbsp. brown sugar
2 tbsp. light corn syrup
1/4 tsp. vanilla

Preheat oven to 250 degrees. In open roasting pan, combine cereals and popcorn; set aside. In medium saucepan combine butter, sugar, corn syrup and vanilla. Cook over medium heat for 5 minutes or until mixture is boiling, stirring frequently. Pour hot mixture, stirring until all pieces are evenly coated.

Bake for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally. Store in air tight container. Makes 8 cups.