caramel coated twin grain crisp
Preheat oven to 200°F. Combine butter, brown sugar, corn syrup and salt in a large saucepan. Cook over medium heat until mixture comes to a full boil. Boil for 5 minutes, stirring constantly. Turn stove off. Add vanilla. Add baking soda. Continue stirring, mixture will get foamy and increase in volume. Pour cereal into caramel mixture. Sir until evenly coated. Once cereal is coated, pour onto a foil-lined, non-stick sprayed cookie sheet. Bake for 1 hour stirring every 15 minutes. Pour cereal onto a large piece of aluminum foil. Spread out, and cool completely. Break up into smaller pieces.
Store in a tightly covered container.