Caramel Corn Snack Mix

The Record’s “Recipe of the Week”:
Caramel Corn Snack Mix by Jackie Boxberger

8 cups popped corn
4 cups Rice Chex cereal
2 cups mini pretzel twists
1 cup pecans
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda

Preheat oven to 300°. Combine the popcorn, cereal, pretzels, and pecans in an oven-safe bowl.

Heat the brown sugar, butter, and corn syrup in a large, heavy saucepan over medium heat until it comes to a boil. Reduce the heat to medium-low. Cook for 5 minutes. DO NOT STIR!

Remove from the heat immediately. Stir in the vanilla and baking soda. Pour over the cereal mixture and stir to coat. Bake for 15 minutes. Remove from the oven and pour the mixture onto parchment paper. Let cool then break into pieces.