Caramel Crunch

• 9 cups popped popcorn
• 9 cups Crispix cereal
• 1 cup slivered almonds
• 1 cup butter, cubed
• 1/2 cup light corn syrup
• 2 cups packed brown sugar
• 1/2 teaspoon baking soda

1. In a very large heat-proof bowl, combine the popcorn, cereal and almonds; set aside. In a large heavy-duty saucepan, melt butter; stir in corn syrup and brown sugar. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low. Cook 5 minutes longer, stirring occasionally.
2. Remove from the heat. Stir in baking soda. (Mixture will foam up and get lighter in color.) Carefully pour over popcorn mixture; stir to coat evenly.
3. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250u0b0 for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

popcorn, cereal, almonds, butter, light corn syrup, brown sugar, baking soda

Taken from www.tasteofhome.com/recipes/caramel-crunch/ (may not work)