9 c Popped popcorn 9 cor hexagon cereal Chex, rice 1 c almonds, whole 1 c butter, unsalted 1/2 clight corn syrup 2 c brown sugar 1/2 t baking soda
In a very large bowl, combine popcorn, cereal and almonds.
In a medium saucepan melt the 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. Remove from heat. Stir in baking soda (mixture will foam up and get lighter in color.)
Carefully pour over popcorn mixture; stir to coat evenly.
Transfer into 2 15 x 10 x 2 baking pans coated with nonstick cooking spray. Bake at 250 degrees for 45 minutes stirring every 15 minutes. Spread on waxed paper to cool.
Separate while hot; store in air tight container.
Makes 4 1/2 quarts