Crunchy Caramel Snack Mix

I've been making this snack mix since 1991 and have been asked for the recipe several times. I usually break the pretzels in half. Be sure to transfer the hot mix to another pan to cool. I use a big aluminum baking pan.

• Ready In: 50 mins
• Serves: 18
• Yields: 9 cups

Ingredients

• 3  cups  Cocoa Puffs cereal
• 3  cups  Rice Chex
• 1  cup peanuts
• 2  cups  pretzels, small twisted
• 1  cup brown sugar, packed
• 1⁄2 cup butter
• 1⁄4 cup light corn syrup
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon cream of tartar
• 1⁄2 teaspoon vanilla

Directions

1. In a 13x9x2 baking pan combine the 1st four ingredients. Set aside.
2. In a medium saucepan combine sugar, margarine and corn syrup. Cook and stir over medium heat until butter melts and mixture comes to boiling.
3. Cook without stirring 4 minutes. Remove from heat.
4. Stir in baking soda and cream of tartar.
5. Stir in vanilla. Pour over cereal mixture. Kind of mix it up.
6. Bake in 300 degree oven for 30 minutes, stirring after 15 minutes.
7. Transfer to a large shallow pan. Cool.
8. Keep mix at room temperature for no more than one week in a tightly covered container or freeze in freezer bag for up to 3 months.