3 qt. popped popcorn
4 c. Cheerios
4 c. Corn or Rice Chex
2 c. salted peanuts
1 c. packed brown sugar
3/4 c. corn syrup
1/4 c. butter
2 tsp. vanilla extract
1/2 tsp. baking soda

In a large greased roasting pan, combine popcorn, cereal and peanuts. In a large saucepan, combine 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. Immediately pour over popcorn mix. Mix well.

Bake, uncovered, at 250°F for 1 hour, stirring every 15 minutes. Cool completely.

Yield: about 5 1/2 quarts.