From Pampered Chef’s More Stoneware Sensations Cookbook, I’ve been making this fall family favorite for years. My daughter, Lindsey, made a batch recently at her home in Colorado and it made my day.

Here’s what you’ll need to make this easy snack. Eight cups of popcorn is equivalent to one bag of cooked microwave popcorn. Just try to avoid the kernels.

Caramel Corn Snack Mix brings a fabulous fall mood with it in Lindsey George’s Colorado kitchen. (Photo/Lindsey George)

• 8 cups popped popcorn

• 4 cups Chex cereal (wheat, corn or rice)

• 2 cups mini pretzel twists

• 1 cup pecan halves

• 1 cup packed brown sugar

• 1/2 cup butter

• 1/4 cup light corn syrup

• 1 teaspoon vanilla

• 1/2 teaspoon baking soda

Combine brown sugar, butter, corn syrup in 2-quart saucepan. Cook and stir over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium-low. Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface.)

Remove saucepan from heat. Quickly stir in vanilla and baking soda, stirring carefully.

Pour over popcorn mixture into two large baking pan sheets, each lined with a Silpat, stirring mixture until well coated.

Evenly divide and spread popcorn mixture onto the two sheets.

Bake 30 minutes, stirring after 15 minutes. Swap the two sheets from upper and lower for the next 15 minutes. Remove from oven, breaking mixture into clusters as it cools.

What if you don’t have Silpat-lined baking sheets? A large nonstick roasting pan will also work, then transfer popcorn mixture to large piece of parchment paper.

Caramel Corn Snack Mix brings fall flavors into the the home of Lindsey George’s Colorado kitchen. (Photo/Lindsey George)

Yield: 15 cups