Caramel Corn Snack Mix

(from TPC's More Stoneware Sensations Cookbook, page 24)

8 cups popped popcorn

4 cups Chex cereal

2 cups mini pretzel twists

1 cup pecan halves

1 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

1 teaspoon vanilla

1/2 teaspoon baking soda

Preheat over to 300 degrees F. Sift unpopped kernels through cooling rack; discard. Combine popcorn, cereal, pretzels and pecans in large bowl. Combine brown sugar, butter, corn syrup in 2-quart saucepan. Cook and stir over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium-low. Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface.) Remove saucepan from heat. Quickly stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture into large roasting pan, stirring until well coated. Bake 30 minutes, stirring after 15 minutes. Transfer popcorn mixture to large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools. Yield: 15 cups

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