Crunchy Caramel Snack Mix

6 cups popped popcorn

3 cups Crispix

2 cups Cheerios

11/4 cups pecan halves

11/4 cups dry roasted peanuts

1 cup packed brown sugar

1/2 cup butter (no substitutes), cubed

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/4 teaspoon baking soda

In a greased roasting pan, combine the popcorn, cereals and nuts.  In a saucepan, bring the brown sugar, butter and corn syrup to a boil.  Boil until a candy thermometer reads 250 (hard boil stage), about 5 minutes.

Remove from heat; immediately stir in vanilla and baking soda.  Drizzle over popcorn mixture; toss to coat.  Transfer to a greased 15-in. x 10-in. baking pan.  Bake uncovered at 250 for 1 hour, stirring every 15 minutes.  Yield: 3

quarts.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees.  Adjust your recipe temperature up or down based on your test.