Yesterday my Mom came over and brought with her all the ingredients to make this seriously
yummy caramel corn. WARNING: It's addicting.
1 cup butter
2 cups brown sugar
½ cup corn syrup
1 tsp salt
3/4 tsp baking soda
1 tsp. vanilla
8 cups popped corn
4 cups oven toasted Rice Chex
2 cups mini pretzels (My mom found these great pretzel mini balls in Winco's bulk food, they were perfect!)
1 cup pecan halves (or whatever nuts you like)
1 cup raw pumpkin seeds
Spread the corn chex on a cookie sheet and toast at 250 degrees for 10-15 minutes
In a large bowl combine popcorn, pecans, raw pumpkin seeds, pretzels and your toast rice chex.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
Mix all together well in a very large bowl. Pour prepared caramel over popcorn mixture and mix well to coat all pieces. Pour out onto two large shallow pans (sheet cake pans or cookie sheets).
Bake at 300 degrees for 30 minutes, stirring occasionally. Let them cool and then break into pieces.