4 qt. air-popped unsalted popped corn
1 1/2 qt. bite-sized rice square cereal
2 c. Cheerios cereal
2 c. brown sugar
1 c. Butter Buds (liquid)
1/2 c. white corn syrup
1 tsp. lite salt
1/2 tsp. baking soda
1 qt. sm. Tiny Tim pretzels

Combine popped corn, pretzels and cereals together in a large pan or Dutch oven that has been sprayed with a non-fat cooking spray.

Combine sugar, Butter Buds, syrup and lite salt in a large saucepan. Bring to a boil and boil 5 minutes. Remove from heat. Quickly stir in baking soda. Pour over popped corn mixture and stir together quickly before the sauce hardens. Mix until everything is lightly coated.

Spread on 4 cookie sheets that have been covered with foil and sprayed with a non-fat cooking spray. Bake at 250 degrees for 30 minutes. Remove from oven and let cool until hardened, then break apart and store in airtight container. Yield 36 (1 cup) servings. Fat: 0.28 g. Cholesterol: 0 mg. Calories: 33.4. Sodium: 22 mg.