1 c. butter
1 c. granulated sugar
2 tbsp. water
1 tbsp. light corn syrup
1 tsp. vanilla extract
2 1/2 c. freshly popped popcorn
1/2 c. natural cereal (optional)

In large heavy saucepan, melt butter over low heat. Remove pan 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 on candy thermometer). Remove from heat. Stir in vanilla. Stir in popcorn. Mix lightly.

Spread quickly in buttered 15 x 10 x 1 inch sheet pan. Sprinkle with cereal if used. Press down with spatula. Cool until firm. Break in large irregular pieces similar to peanut brittle pieces. Store in airtight containers.