6 c. popcorn, unsalted
2 c. crispy rice cereal squares
2 c. toasted oat cereal
2 c. roasted salted peanuts
1 c. firmly packed light brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Combine first 4 ingredients in a large roasting pan; toss gently; set aside.

Melt butter in a saucepan; stir in brown sugar and corn syrup. Bring to a boil over low heat, stirring constantly; cook without stirring for 5 minutes; remove from heat; stir in soda and vanilla. Pour over popcorn mixture; stir until coated.

Bake at 250 degrees for 1 hour, stirring every 15 minutes; cool. Store in an air tight container. Yield: 12 cups.