1 c Salted butter
1 c Brown sugar
12 oz Box Crispix cereal
1 1/2 c Pecans; coarse chopped
Set oven @ 325 F/165 C.
Line an extra large baking sheet (or two smaller baking sheets)
with foil and spray with cooking spray. Or use parchment paper and
skip the spray.
Spread cereal and nuts on prepared baking sheets. Set aside.
Mix butter and brown sugar in a saucepan over medium-high heat.
Boil for two minutes, stirring constantly.
Pour caramel mixture over cereal and nuts; toss to coat.
Bake for 8 minutes. Remove from oven, stir, and bake for an
additional 8 minutes.
Allow to cool, breaking apart any large clumps with a wooden spoon
or spatula.
Store in a Tupperware sealable container.
Note: This is a basic recipe. You can tart it up with
Worcestershire, different nuts, cayenne or other chile powders,
etc. And you're not limited to Crispix - Chex is permitted. After
all it's your snack - suit yourself.
