In a large saucepan, combine brown sugar, butter, and corn syrup and bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes.
Remove from heat and stir in vanilla and baking soda.
Pour over cereal mixture and toss to coat.
Transfer to two foil-lined 10x15 baking pans and bake at 250 for 50-60 minutes or until golden brown. Stir every 15 minutes.
Cool in pans on a wire rack. Store in an airtight container.
Use wherever a crunchy topping is called for.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-extravaganza-crepes-bar/