4 cups mini pretzels
2 cups crispy corn and rice cereal squares
2 cups nuts (whole almonds, pecan halves, etc.)
1 cup dried fruit (raisins, cherries, cranberries, etc.)
1 cup brown sugar
1/2 cup corn syrup, light
OR corn syrup, dark
1/2 cup butter OR margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract, pure
Preheat oven to 250°F.
Blend pretzels, cereal, nuts and dried fruit in large bowl. Set aside. Spray a large shallow roasting pan with cooking spray.
Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.
Pour syrup mixture over pretzel mix, stirring to coat evenly. Pour into baking pan.
Bake for 45 minutes, stirring occasionally. Remove from oven and thinly spread on foil that has been sprayed with cooking spray.
Cool; break apart. Store in tightly covered container.