8 c popped popcorn
4 c oven-toasted rice cereal squares
2 c miniature pretzel twists
1 c pecan halves
1 c packed brown sugar
1/2 c butter
1/4 c light corn syrup
1 tsp vanilla
1/2 tsp baking soda
Preheat oven to 300 degrees. In large bowl, combine popcorn, cereal, pretzels and pecans.
In saucepan, combine brown sugar, butter and corn syrup. 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, stirring until well coated. (I put mine in two 9x13 pans because I didn't a large enough oven-proof bowl.) 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.
Source: The Pampered Chef "More Stoneware Sensations" cookbook
