Total Calories: 209
Preheat oven to 250°.
Place popped corn and cereal in a 13 x 9 x 2-inch baking pan set aside.
In a heavy 1-quart saucepan, stir brown sugar, corn syrup and salt until blended. Add butter. Stirring over low heat, bring to a boil. Increase heat to medium. Without stirring, cook for 5 minutes. Remove from heat.
Stir in vanilla. Pour over popped corn and cereal, stirring to coat.
Bake for 1 hour, stirring several times. Spread mixture on waxed paper to cool.
Store in an airtight container or in individual plastic bags.
Variation: If desired, stir 1/2 cup butterscotch or chocolate chips in with the vanilla and stir until chips melt.
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