Ingredients
1. 3 quarts popped popcorn
2. 1 package (11oz.) twist pretzels
3. 4 cups corn chex
4. 2 cups dry roasted peanuts
5. 1 cup brown sugar
6. 3/4 cup light corn syrup
7. 1/2 cup butter, cubed
8. 2 tbsp. vanilla extract
9. 1 teaspoon baking soda
10. 1 package (16 ounces) candy pumpkins

Directions

1. In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy.
2. Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Stir in  pumpkins. Cool completely. Store in airtight container.