Ingredients
3 quarts popped popcorn4 cups Cheerios4 cups Corn or Rice Chex2 cups salted peanuts1 cup packed brown sugar3/4 cup light corn syrup1/4 cup butter, cubed2 teaspoons vanilla extract1/2 teaspoon baking soda1 package (16 ounces) candy pumpkins
Preparation
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.
Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Stir in candy pumpkins.
