Recipe: Crackle Crunch

This is like cracker jacks or kettle corn, but a little nicer.

Crackle Crunch

Combine in a large roasting pan:

3 quarts of unsalted, popped popcorn
1 quart of bite-sized crispy rice squares (rice chex)
1 cup pecan halves

Combine in a saucepan, bring to a boil, stirring constantly, and boil for 5 minutes:
1 cup brown sugar, packed
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt

After you remove the brown sugar mixture from the heat, quickly add in:
1/4 tsp baking soda

Pour hot sauce over corn mixture, mixing lightly until well coated. Bake in greased roasting pan at 250 degrees F. for about 25-30 minutes, stirring occasionally.

Cool. Break apart and serve.
Yields approx. 4 quarts