The nuttiness of popcorn adds extra flavour and crunch to these sweet, satisfying snacks.
- Portion size 20 servings
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.)
Nutritional facts <b>Per piece:</b> about
- Sodium 49 mg
- Protein 1 g
- Calories 85.0
- Total fat 1 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 7.0