1. Line 15 x 10 x 1-inch baking pan with foil. Spray foil with nonstick cooking spray. Remove any unpopped kernels from popcorn. In foil-lined pan combine popcorn, cereal and pretzels.
2. In medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until boiling. Reduce heat to medium-low. Boil for 5 minutes (do not stir). Remove from heat. Stir in cinnamon, soda and vanilla. Drizzle over cereal mixture in pan, carefully stirring to coat.
3. Bake at 300°F for 15 minutes. Stir. Bake for 5 minutes more. Spread on large piece of foil sprayed with nonstick coating. Cool completely. Break into pieces to serve. Store in tightly covered container.
*NOTE: Use air-popped, traditionally-popped or microwave-popped corn, however air-popped corn will be lowest in fat and sodium.
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