Crispy Caramel Corn

Line 13- x 9-inch (3.5 L) cake pan with foil, leaving 1-inch (2.5 cm) overhang; grease foil lightly. Set aside.

In large lightly greased bowl, stir together popped corn and cereal; set aside.

In saucepan over medium-low heat, cook sugar, corn syrup and butter, stirring with wooden spoon, for about 4 minutes or until sugar is dissolved. Increase heat to medium and bring to rolling boil, stirring constantly. Boil, without stirring, for 4 minutes. Remove from heat and stir until bubbles stop; stir in vanilla. Pour over cereal mixture; stir to coat well. Using spatula, immediately press into prepared pan; let cool.

Using foil as handles, remove from pan; transfer to cutting board. Break into twenty 2-inch (5 cm) pieces. (Can be stored in airtight container at room temperature for up to 1 week.)

Additional information :

Tips:
Since the mixture cools and hardens quickly, it's a good idea to have someone help stir in the syrup and press it into the pan.

You need 3 tbsp (50 mL) kernels to yield 4 cups (1L) popped corn.