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Popcorn Scramble

Buttery, toffee popcorn snack with optional nuts
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Course: Snack
Ingredients Method Notes

Ingredients
  

  • 4 bags microwave popcorn - make sure to remove all un-popped kernels Orville Redenbacher Natural Light - Simply Salted 6.2 oz bags
  • 2 cups Cheerios
  • 2 cups Rice Chex
  • 1 cup Pecan pieces, optional
  • 2 sticks butter
  • 2 cups brown sugar
  • 1/2 cup light or dark corn syrup - "Karo Syrup"
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon baking soda

Method
 

  1. Combine first four ingredients in a large foil turkey roasting pan; toss gently and set aside.
  2. Melt butter in large saucepan (non-stick if you have one); stir in brown sugar and corn syrup
  3. Bring to a boil over low heat stirring constantly
  4. Once boiling cook without stirring for 5 minutes
  5. Remove from heat
  6. Stir in vanilla and baking soda (A chemical reaction will happen as you are stirring in the vanilla and baking soda).
  7. Pour over popcorn mixture; stir until mostly coated
  8. Bake at 250 degrees for one hour stirring every 15 minutes
  9. Cool and bread apart and store in airtight containers like clear bags

Notes

Measurements for Rice Chex and Cheerios Cereal doesn't have to be exact. Start with 2 cups each and then add more of each to fill the pan.
Tidbit Tip:  After popcorn has cooled in turkey pan place your arms around the pan and bend turkey pan in all directions to help break up the popcorn scramble for bagging.