Caramel Crunch

from the cereal box

6 C Crispix cereal (I tried others but this works best)

3 C popped corn

2 C waffle pretzels

C mixed nuts (recipe called for spanish

peanuts so try it each way)

C light corn syrup

C butter

1 C light brown sugar, tightly packed

1 t vanilla

t baking soda

Preheat oven to 250

Coat a large roasting pan with cooking spray. Combine cereal, popped corn, pretzels and nuts in the pan.

In a heavy, 3-quart saucepan, over medium heat, combine butter, sugar and corn syrup. Stirring constantly, bring to a boil.

Remove from heat and carefully stir in soda and vanilla.

Pour over cereal mixture and coat evenly.

Bake 60 minutes, stirring every 15 minutes. Let cool on waxed paper, separate clumps, if any.