- 4 cups popped popcorn
- 2 cups each of Corn Chex and Rice Chex
- 1 cup mixed nuts
- 1/2 cup butter or margarine
- 3/4 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 cup white chocolate chips
- 1/2 cup sweetened dried cranberries
Preheat oven to 250 degrees
Remove and discard any unpopped kernels from the popped popcorn
In an ungreased roasting pan, mix popcorn, cereal and nuts; set aside
In a saucepan, heat butter, brown sugar and corn syrup to boiling over medium heat, stirring frequently. Pour over the cereal mixture, stirring until evenly coated.
Bake for 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
In another saucepan, heat baking chips over low heat, stirring frequently, until melted and smooth. Add 3 cups of the cooled cereal mixture to the melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool for about 30 minutes, or until set.
In a serving bowl, mix both cereal mixtures and cranberries (I didn't add these the first time around, but did the second. I like them with the mix, my kids are picking around them!). Store in an airtight container. Makes 18 1/2 cup servings!