12 cups popped popcorn
4 cups Cheerios
4 cups Corn or Rice Chex
2 cups salted peanuts
1 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, cubed
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 package (16 ounces) candy pumpkins
1. In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the 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.
2. Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring mixture every 15 minutes. Cool completely. Stir in candy pumpkins.
TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
YIELD: about 5-1/2 quarts
This yummy mix is so munchable, a bowl of it never lasts long. Feel free to use candy corn instead of the candy pumpkins—or a mix of both!
Nutrition Facts
3/4 cup: 216 calories, 8g fat (2g saturated fat), 4mg cholesterol, 223mg sodium, 34g carbohydrate (20g sugars, 2g fiber), 4g protein.