1 pkg (3 - 3.5 oz) microwave popcorn (about 5 cups popped)
3 cups miniature pretzel twists
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares (chex)
1 cup butter (2 sticks)
1 cup packed light brown sugar
1/3 cup corn syrup
1 tsp baking soda
Preheat oven to 300 F. Prepare popcorn according to package directions. In large (6-qt) mixing bowl, combine popcorn, pretzels, peanuts, and cereal; set aside. Combine butter, brown sugar and corn syrup in (2 qt) saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue to cook without stirring for 3 minutes. Remove from heat; carefully stir in baking soda.
Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Large Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven.
Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools.
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