- 6 cups Chex, Crispex or Flavorite Crispy Hexagons cereal
- 2 cups pecan halves
- ¼ cup butter
- ½ cup brown sugar
- ½ cup Praline Mix (by Savannah Cinnamon Co. in the ice cream topping aisle)
- ½ tsp. baking soda
- Stir together cereal and pecans in 9 x 13 pan. Melt butter, sugar and praline mix. Bring to a boil, gently cooking for 2 minutes. Stir in baking soda until foamy. Pour over mixture and stir to coat.
- Bake at 250 degrees for 1 hour. Stir once during baking.