9 c. oven-toasted corn cereal squares (I omit the toasting part because I've burned it too many times)
4 c. popped popcorn
1 1/2 c. dry-roasted peanuts
1 c. packed light brown sugar
1/2 c. butter
1/2 c. light corn syrup
1 t. vanilla extract
1/2 t. baking soda
1 2/3 c. (10 oz. pkg) Nestle Toll House Swirled Holiday Morsels*
1 pkg. (7.5 oz.) chocolate-covered pretzels (In original recipe - NOT gluten free!)
*These are only available during the holidays and are hard to find. Substitute half semi-sweet and half white chocolate chips for a similar taste.
Preheat oven to 250. Grease large roasting pan (I use a cookie sheet). Mix cereal, popped popcorn, and peanuts in a large bowl. Combine brown sugar, butter, and corn syrup in medium, heavy-duty sauce pan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly. Put into prepared pan and bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart the mixture. Stir in morsels and pretzels (I like to add these when the mixture is almost completely cool because then some of the morsels melt a little). Store in airtight container.