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Ingredients
- 4 quart popped corn
- 1Â 1/2 quart Rice Chex
- 2 c. Corn Pops cereal
- 1 c. brown sugar, plus
- 4 tsp Sweet & Low Brown
- 1 c. liquid Butter Buds
- 1/2 c. white corn syrup
- 1 tsp lite salt
- 1/2 tsp baking soda
- 1 quart small pretzels
Directions
- Combine popcorn, pretzels and cereals together in a large pan which has been sprayed with a non-fat cooking spray. Combine sugar, Butter Buds, syrup and salt in a large saucepan. Bring to a boil and boil for 5 min. Remove from heat and quickly stir in baking soda. Pour over popcorn mix and mix together quickly, before the syrup hardens. Mix till everything is lightly coated. Spread on cookie sheets which have been sprayed with non-fat cooking spray. Bake at 250 degrees for 30 min. Remove from oven. Cold completely. When cold and hardened, break apart and store in an air-tight container.
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