Ingredients:

• 7 cups popped plain popcorn*

• 4 cups crispy rice cereal, such as Chex

• 2 cups mini pretzels

• 1 1/2 cups Fisher Pecan Halves

• 1/2 cup unsalted butter, diced into 1 Tbsp pieces

• 1 cup packed light brown sugar

• 1/3 cup light corn syrup

• 1 pinch salt

• 1 tsp vanilla extract

• 1/4 tsp baking soda

Instructions:

• Preheat oven to 350 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper or a silicone baking mat, set aside.

• Add popped popcorn, rice cereal, pretzels and pecans to an extra large mixing bowl, set aside.

• Melt butter in a medium saucepan over medium heat. Add in brown sugar and corn syrup and bring mixture to a boil stirring constantly.

• Once it reaches a boil, reduce heat to medium-low and allow to boil, without stirring, for 4 – 5 minutes.

• Remove from heat, whisk in vanilla and baking soda (mixture will bubble up and foam). Immediately pour mixture over popcorn and quickly but gently toss to evenly coat.

• Spread mixture evenly into prepared baking sheet. Bake in preheated oven 15 minutes then remove from oven and toss mixture then spread into an even layer.

• Return to oven and bake 15 minutes longer. Remove from oven and let cool then break into bite size pieces.