10 cups popped plain popcorn
1 cup Multi Grain Cheerios® Dark Chocolate crunch cereal
1/2 cup unsalted dry-roasted peanuts
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups packed light brown sugar
1/4 cup plus 2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Heat oven to 250ºF. In a medium skillet over medium-low heat, cook bacon pieces until dark brown and crisp. Transfer to a paper towel-lined plate to drain. In a large bowl, combine popcorn, cereal, peanuts and drained bacon pieces; toss lightly to combine. In a large saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil over high heat, stirring constantly, then boil another 3 minutes without stirring. Remove saucepan from heat; stir in baking soda and vanilla. Immediately pour mixture over popcorn; toss lightly to combine. Spread mixture in two shallow baking pans. Bake 1 hour, stirring every 15 minutes. Transfer popcorn to a parchment paper-lined baking sheet to cool.